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

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

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

How it works

Enter each ingredient name and its weight in grams.
Mark which ingredients are flour using the flour toggle.
Baker's percentages appear instantly — flour always totals 100%.
To scale the recipe, enter a target total flour weight in the Scale section.
All ingredient quantities recalculate proportionally to the new flour weight.
Click Copy Recipe to export the full scaled recipe as plain text.

Use cases

Calculate hydration percentage for any bread dough.
Scale a sourdough recipe from a small test loaf to a full batch.
Compare two bread recipes side by side using a common percentage baseline.
Convert a recipe from cups and ounces into a percentage-based formula.
Verify a professional bread formula before baking.
Double or halve a bakery production run quickly.

Frequently Asked Questions

Last updated: 2026-09-22 · Reviewed by Nham Vu