Baker's Percentage Calculator

Build or scale any bread recipe — flour is 100%, everything else is relative to it.

Ingredient Baker's % Weight
Flour 100%
Hydration
–
Total dough
–
Pieces
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Baker's percentages express every ingredient as a percentage of the flour weight (flour is always 100%). Hydration is the water percentage — higher means a wetter, more open crumb. Change the flour weight and every ingredient rescales automatically.

How baker's percentages work

If a recipe is 100% flour, 65% water, 2% salt and 1% yeast, then for 500 g flour you'd use 325 g water, 10 g salt and 5 g yeast. Because everything is tied to the flour, scaling a recipe up or down is just a matter of changing one number.

Typical ranges: water (hydration) 60–75% for most breads, salt around 2%, instant yeast 0.5–1.5%, or use a sourdough starter at 15–30%. Enriched doughs add butter, sugar, eggs and milk as their own percentages.