Baking · formula

Baker's percentage calculator

Enter your ingredients by weight and see every one as a percentage of flour, plus total hydration — the way professional formulas are written.

Your recipe

Enter each ingredient by weight. Tick which ones are flour (the 100% base) and which count as water for hydration.

Formula
Hydration70%
Total flour1,000 g
Total dough1,920 g

What baker's percentage means

Baker's percentage expresses every ingredient as a proportion of the total flour, which is always 100%. It makes a formula scale to any batch size and lets you compare recipes at a glance.

ingredient % = ingredient weight ÷ total flour weight × 100
hydration % = total water ÷ total flour × 100

So 1000 g flour with 700 g water and 20 g salt is a 70% hydration dough at 2% salt. Change the flour to 1500 g and the percentages stay the same — that's the point.

What is baker's percentage?
A way of writing recipes where the total flour is 100% and every other ingredient is expressed as a percentage of that flour weight. It makes recipes scale to any size.
How is hydration calculated?
Hydration is the total water divided by the total flour, times 100. A dough with 1000 g flour and 700 g water is 70% hydration.
Can I use more than one flour?
Yes. Tick every flour as flour and they're summed to form the 100% base, so a blend of bread and whole-wheat flour is handled correctly.

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