What is a baker's percentage?

In baker's math, every ingredient is expressed as a percentage of the total flour weight. Flour always equals 100%. If your recipe uses 500g flour and 350g water, the hydration is 70% (350 / 500 × 100).

Why use flour as the base instead of total recipe weight?

Flour is the structural backbone of bread. Using it as the base makes it easy to compare recipes regardless of batch size and quickly spot hydration, salt, and yeast ratios.

Can I have multiple types of flour?

Yes. Toggle each flour ingredient as flour — the calculator adds all flour weights together as the 100% base, and all other ingredients are calculated against that combined total.

What is a typical hydration range for bread?

Lean sandwich bread is usually 60–65% hydration. Sourdough and artisan loaves range from 70–80%. Ciabatta and very open-crumb breads can exceed 85%.

How do I scale a recipe using this tool?

Enter your original ingredient weights first. Then type your desired total flour weight in the Scale Recipe box. All quantities will recalculate proportionally.

Baker's Percentage Calculator

Name: Baker's Percentage Calculator
Availability: InStock
Author: Nham Vu

Enter ingredient weights, see baker's percentages instantly, then scale your recipe to any batch size.

Recipe Ingredients

Toggle which rows are flour to set the 100% base.

Flour?

Ingredient Name

Weight (g)

Baker's %

Total Flour

—

grams

Hydration

—

% water / flour

Total Weight

—

grams (dough)

Salt %

—

of flour

Scale Recipe

Enter a target flour weight to scale all ingredients proportionally.

Target Flour Weight (g)

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Summary