๐ Baker's Percentage Calculator
Enter each ingredient's percentage relative to the flour weight (the 100% baseline).
Calculate each ingredient's actual weight (g) and the total dough weight using "baker's percentage", a formula notation widely used in bread baking where flour weight is always 100% and every other ingredient (water, salt, yeast, etc.) is expressed as a percentage of that.
How to use
- Enter the flour weight (g).
- Enter each ingredient's percentage relative to the flour weight.
- Each ingredient's actual weight and the total dough weight are calculated automatically.
FAQ
What is baker's percentage?
A formula notation widely used in the baking industry where flour weight is always treated as 100%, and other ingredients (water, salt, yeast, sugar, etc.) are expressed as a percentage relative to it. It makes scaling a recipe up or down straightforward.
How is each ingredient's weight calculated?
Ingredient weight (g) = flour weight (g) ร percentage (%) รท 100. For example, with 500g flour at 65% hydration, water = 500 ร 0.65 = 325g.
What if I'm using multiple types of flour?
It's common practice to combine all the flours' weights into a single total and use that combined total as the 100% baseline.