Baker's Percentage Calculator

Calculate ingredient weights from baker's percentages for any dough. Adjust percentages, use presets, or reverse-calculate from weights.

How to use this calculator

Enter the total dough weight you want, then adjust each ingredient's baker's percentage. Flour is always 100% — all other ingredients are expressed as a percentage of flour weight. You can add or remove custom ingredients, use presets for common doughs, or switch to reverse mode to calculate percentages from known weights.

g
Ingredients
NameBaker's %Weight
Flour
%
595g
%
387g
%
12g
%
6g
Flour595g
Total dough weight1000g

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Frequently Asked Questions

What are baker's percentages?

Baker's percentages express each ingredient's weight as a percentage of the total flour weight. Flour is always 100%. For example, 65% water means the water weighs 65% of what the flour weighs. This makes it easy to scale recipes to any size.

How do I calculate ingredient weights?

First, determine the total dough weight. Divide it by the sum of all percentages (as decimals, with flour = 1.0) to get the flour weight. Then multiply flour weight by each ingredient's percentage to get its weight.

What is a typical bread hydration?

Basic white bread: 60-65%. Ciabatta: 70-80%. Sourdough: 70-75%. Focaccia: 75-80%. Higher hydration gives a more open crumb and chewier texture, but the dough is harder to handle.

What is reverse mode?

Reverse mode lets you enter ingredient weights (e.g. from an existing recipe) and automatically calculates the baker's percentages. This is useful for converting traditional recipes to baker's percentage format.