What is baker's percentage?

It's a way of expressing a bread recipe where every ingredient is a percentage of the total flour weight (flour is always 100%), making recipes easy to scale.

How is hydration percentage calculated?

Hydration % = (total water weight ÷ total flour weight) × 100 — a key number for predicting dough texture.

Why use baker's percentage instead of cups?

It scales perfectly by weight regardless of batch size and removes the inconsistency of volume measurements like cups, which can vary based on how flour is packed.

Baker's Percentage Calculator - CalculatorLabs.net

Baker's Percentage Calculator

Convert baker's percentages into exact ingredient weights for bread dough.

Flour Weight (g) — always 100%

Water (%)

Salt (%)

Yeast (%)

Sugar (%, optional)

Fat / Oil (%, optional)

Water Weight -

Salt Weight -

Yeast Weight -

Sugar Weight -

Fat / Oil Weight -

Total Dough Weight -

What Is the Baker's Percentage Calculator?

Baker's percentage is a professional bread-baking system where every ingredient is expressed as a percentage of the total flour weight (flour is always 100%). This calculator converts your recipe's percentages into exact gram weights.

Formula Used

Ingredient Weight = Flour Weight × (Ingredient % ÷ 100)

This system makes it easy to scale recipes up or down and to compare hydration levels between different bread formulas — 65% water is a common medium-hydration dough.

How to Use This Calculator

Enter your total flour weight in grams — this is your 100% baseline.
Enter the percentage for water, salt, and yeast from your formula.
Optionally enter sugar and fat percentages if your recipe includes them.
Click Calculate to see the exact weight of each ingredient.

Worked Example

With 1000 g flour at 65% hydration, 2% salt, and 1% yeast: water = 650 g, salt = 20 g, yeast = 10 g, giving a total dough weight of 1000+650+20+10 = 1680 g.