🍞 Baker’s Percentage Calculator
Scale bread and dough recipes precisely using baker’s percentages, where every ingredient is expressed as a percentage of the total flour weight.
What is baker’s percentage?
Baker’s percentage (or baker’s math) is a formula system used in professional and home baking where every ingredient’s weight is expressed as a percentage of the total flour weight, which is always set at 100%. This makes recipes easy to scale up or down and easy to compare across different formulas, regardless of batch size.
How this calculator works
Enter your total flour weight, then set the percentage of water, salt, and yeast (or other ingredients) relative to that flour. The calculator multiplies each percentage by the flour weight to give you the exact gram amount of each ingredient, plus the total dough weight.
- Hydration (water percentage) around 60-65% gives a firmer dough; 70%+ gives a wetter, more open-crumb dough.
- Typical salt is 1.8-2.2% and typical commercial yeast is 0.5-2%, depending on rise time.
This tool is for general recipe planning; exact hydration tolerance varies by flour type and technique.