Baking
Baker's Percentage Calculator
See every dough ingredient as a percentage of the flour weight, the way professional bakers write recipes.
Measurement System PreferenceAuto-saved
Currently active across all 60 calculators: US Customary (cups, tbsp, oz, °F, in)
grams (~17.6 oz)
Every other ingredient is shown as a percentage of the flour weight. (1 oz = 28.35 g)
| Ingredient | Grams | Baker's % | |
|---|---|---|---|
| Flour | 500 g | 100.0% | |
| 70.0% | |||
| 20.0% | |||
| 2.0% | |||
| 2.0% |
Total dough weight
970 grams
All ingredients add up to 194.0% of the flour weight
How to use this calculator
- 1Enter the total flour weight in grams. If you use more than one flour, add them together.
- 2Enter each other ingredient and its weight in grams.
- 3Read each ingredient's percentage of the flour weight in the green column.
Tip: Water percentage is the dough's hydration. 65% is easy to handle; 75% and up gets sticky.
How it's calculated
Baker's % = (Ingredient Weight in Grams ÷ Total Flour Weight in Grams) × 100
We do the math at full precision and only round the final answer, so the numbers you see are as close as kitchen measurements allow. The assumptions and limits are listed alongside.
Worked example
Scenario: 500g flour, 350g water, 10g salt, and 5g yeast.
InputsFlour: 500g, Water: 350g, Salt: 10g, Yeast: 5g
CalculationWater: (350/500)×100 = 70%; Salt: (10/500)×100 = 2.0%; Yeast: (5/500)×100 = 1.0%
ResultFlour 100%, Hydration 70%, Salt 2.0%, Yeast 1.0%
Common questions
Why do baker's percentages exceed 100% in total?
Because each ingredient is compared with the flour, not with the whole dough. That makes it easy to scale: change the flour weight, and every other ingredient follows.