Bakers Percentage
Baker's percentage expresses an ingredient relative to total flour rather than total dough mass.
Bakers Percentage
Bread · 2 inputs
How to use this calculator
- Enter ingredient weight in g.
- Enter total flour in g.
- Select Calculate and keep the output unit with the answer.
Before you use the answer
Write the batch size and measurement basis beside the formula before scaling. A weight ratio is not a volume ratio, and a flour-based percentage is not a share of total dough. Record the finished yield so the next batch can be planned from your own measurements.
Include all flour, including flour contributed by a preferment, when comparing complete formulas.
Does it save my inputs?
No calculation history is stored by this website. The calculator works locally in your browser. See the privacy policy for hosting and contact details.
Why might a result be approximate?
Measurement uncertainty, ideal-model assumptions and floating-point rounding can all matter. Displaying more digits does not improve the original measurement.
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Hydration Percentage
Dough hydration compares water mass with flour mass and helps describe a formula's balance.
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A target hydration converts a flour quantity into a total water requirement.
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Reversing the hydration ratio finds how much total flour balances a fixed water quantity.
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