Free Tool

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.

Preset

Choose a starting formula

g
Basic Bread

Ingredients

NameBaker's %Weight
Flour
100%
595g
387g
12g
6g
Baker's math

How to calculate baker's percentage

Baker's percentage compares every ingredient with the total flour weight, which stays at 100%. Unlike an ordinary percentage, the complete formula can add up to more than 100%.

Convert weight to percentageIngredient % = ingredient weight ÷ flour weight × 100
Convert percentage to weightIngredient weight = flour weight × ingredient % ÷ 100

Example: 500 g flour at 65% hydration

Water: 500 × 0.65 = 325 g. Salt at 2%: 500 × 0.02 = 10 g. The formula uses 500 g flour, 325 g water, and 10 g salt.

Learn more about baker's percentage and dough hydration.

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Frequently Asked Questions

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.
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.
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.
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.

Explore further

Baker's Percentage
Glossary

Baker's Percentage

Baker's percentage is a notation system that expresses every bread or pizza ingredient as a percentage of total flour weight (flour = 100%) — making any recipe infinitely scalable.

Hydration (Bread)
Glossary

Hydration (Bread)

Bread hydration is the ratio of water to flour in dough, expressed as a percentage of flour weight (700 g water + 1,000 g flour = 70%) — higher hydration means a more open crumb.