Baker’s Percentage Calculator
Turn hydration and percentages into ingredient weights.
Bread maths made simple
Baker’s percentage is how bakers write and scale bread recipes: flour is always 100%, and every other ingredient is a percentage of the flour weight. It keeps the ratios fixed at any batch size.
Enter your flour weight and the percentages for water, salt, and yeast, and it returns the weight of each along with the total dough weight and hydration. A 500 g flour dough at 68% hydration needs 340 g of water.
Precise and private
The calculation runs in your browser, so your recipe is never uploaded.
Frequently Asked Questions
What is baker’s percentage?
A system where every ingredient is expressed as a percentage of the total flour weight, which is always 100%.
Why use it?
It makes recipes easy to scale and compare, since the ratios stay fixed no matter the batch size.
What is hydration?
The water weight as a percentage of flour. A 68% hydration means 68 g of water per 100 g of flour.
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