Baker's Percentage Calculator
Turn baker's percentages into grams, or a recipe in grams into percentages: total flour is 100%, with hydration, salt, oil, yeast or a starter. How it works
Use the Baker's Percentage Calculator
About the Baker's Percentage Calculator
In baker’s percentages total flour is 100% and every other ingredient is a share of it: 1,000 g of flour at 75% hydration and 2% salt takes 750 g of water and 20 g of salt. With a 20% sourdough starter at 100% hydration, the baker’s percentage calculator takes the starter’s 100 g of flour and 100 g of water off, giving 900 g of fresh flour, 650 g of fresh water, 200 g of starter and 20 g of salt, 1,770 g of dough.
Preset recipes on 1,000 g of total flour
| Preset | Flour | Water | Leavening | Salt | Oil | Dough |
|---|---|---|---|---|---|---|
| Sourdough | 900 g fresh + 100 g in the starter | 650 g fresh + 100 g in the starter (75%) | 200 g starter (20%) | 20 g (2%) | none | 1,770 g |
| Ciabatta | 1,000 g | 800 g (80%) | 10 g yeast (1%) | 22 g (2.2%) | none | 1,832 g |
| Bagel | 1,000 g | 550 g (55%) | 15 g yeast (1.5%) | 20 g (2%) | none | 1,585 g |
| Focaccia | 1,000 g | 750 g (75%) | 10 g yeast (1%) | 25 g (2.5%) | 50 g (5%) | 1,835 g |
The four presets in the calculator, starting points chosen for this tool rather than a standard recipe. Percentages are of total flour; change any of them after picking a preset.
Frequently asked questions
- How do you calculate baker’s percentage?
- Divide each ingredient’s weight by the total flour weight and multiply by 100. 750 g of water on 1,000 g of flour is 75% hydration, and 20 g of salt is 2%. For a recipe you have in grams, switch to Grams to percentages and type one ingredient per line: 450 g bread flour, 50 g whole-wheat flour, 375 g water, 10 g salt and 3 g yeast come out as 90% and 10% flour, 75% water, 2% salt and 0.6% yeast, 888 g of dough.
- Does the flour in the starter count in baker’s percentage?
- Yes, in this calculator: total flour includes the flour inside the starter, so 75% hydration and 2% salt are overall figures. The % of fresh flour column shows the same Sourdough recipe the other way: 72.2% water and 2.2% salt on the 900 g of fresh flour.
- How much water for 500 g of flour at 75% hydration?
- 375 g. With the Sourdough preset on 500 g of total flour that is 450 g of fresh flour, 325 g of fresh water, 100 g of starter and 10 g of salt, 885 g of dough.
- Which yeast does the yeast percentage mean?
- Whichever you weigh: the field does not ask, and the presets’ 1% and 1.5% do not name a type. Fresh yeast is weaker per gram than dry. One yeast maker’s table puts 3 g of fresh at about 1 g of instant or 1.5 g of active dry, so a percentage written for instant yeast is roughly three times as much when you use fresh.
- Can I add sugar, milk, eggs or butter?
- Yes. Press Add ingredient for up to 12 extra rows, each with a name and a percentage of total flour. 5% sugar and 10% butter on 1,000 g of flour are 50 g and 100 g, and a 65% hydration dough with 2% salt and 1% yeast comes to 1,830 g. The extras add to the dough weight but not to the hydration, so the water in milk or eggs is not counted there.
- Can it scale a recipe to a dough weight?
- Not directly: it works from the total flour and shows the dough weight that results. Change the flour to scale, for example 500 g instead of 1,000 g halves the Sourdough recipe to 885 g of dough.
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