# Baker’s Percentage Calculator

URL: https://speedycalculator.com/calculators/food/bakers-percentage/
Last updated: 2026-10-25

> The baker’s percentage calculator expresses each ingredient as a percentage of the flour weight, or turns percentages into ingredient weights for a chosen amount of flour.

## Inputs

- Flour (g, mg, kg, oz, lb)
- Water (hydration) (%)
- Salt (%)
- Yeast (%)
- Other (sugar, oil…) (%)

## Results

- Water
- Salt
- Yeast
- Other
- Total dough weight

## Formula

```
Ingredient weight = flour weight × baker’s %
```

## Explanation

Bakers work in percentages so recipes scale easily: flour is always 100%.

### How to use the Baker’s Percentage Calculator

- **Flour**
- **Water (hydration)**
- **Salt**
- **Yeast**
- **Other (sugar, oil…)**

Results update as you type, and every field accepts the units shown in its menu.

### How it works

Each ingredient’s weight is its percentage of the flour weight.

### Inputs explained

FieldWhat to enterFlourUnits: g, mg, kg, oz, lbWater (hydration)In %SaltIn %YeastIn %Other (sugar, oil…)In %

### What each result means

- **Water** = [Flour]×[Water (hydration)]÷100
- **Salt** = [Flour]×[Salt]÷100
- **Yeast** = [Flour]×[Yeast]÷100
- **Other** = [Flour]×[Other (sugar, oil…)]÷100
- **Total dough weight** = [Flour]×(100 + [Water (hydration)] + [Salt] + [Yeast] + [Other (sugar, oil…)])÷100

### Example values

How the main result changes when **Flour** changes and everything else stays at the example values above:

Flour (g)Water (g)5003407505101,0006801,2508501,5001,0202,0001,360

## Worked example

Inputs — Flour: 1,000 g; Water (hydration): 68 %; Salt: 2 %; Yeast: 1 %; Other (sugar, oil…): 0 %.

Results — **Water = 680 g**; Salt = 20 g; Yeast = 10 g; Other = 0 g; Total dough weight = 1,710 g.

## FAQ

**What hydration should I use?**
Sandwich bread 60–65%, rustic loaves 70–80%, ciabatta 80%+.

**How do I convert dry yeast to fresh?**
Use about three times the weight of fresh yeast.

**What formula does the Baker’s Percentage Calculator use?**
Ingredient weight = flour weight × baker’s %.