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
| Field | What to enter |
|---|---|
| Flour | Units: g, mg, kg, oz, lb |
| Water (hydration) | In % |
| Salt | In % |
| Yeast | In % |
| 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) |
|---|---|
| 500 | 340 |
| 750 | 510 |
| 1,000 | 680 |
| 1,250 | 850 |
| 1,500 | 1,020 |
| 2,000 | 1,360 |
Formula
Ingredient weight = flour weight × baker’s %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.
Frequently asked questions
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 %.