Baker Percentage Calculator
Calculate baker percentages where each ingredient is expressed as a percentage of total flour weight.
g
g
g
g
Water (Hydration)
65.0 %
Flour100 %
Salt2.00 %
Yeast1.00 %
Total Dough Weight840 g
How Baker Percentages Work
Formula
Baker % = (Ingredient Weight / Flour Weight) x 100
Flour is always 100%. Every other ingredient is expressed relative to the flour weight. This system makes it easy to scale any bread recipe.
Typical Ranges
Example Calculation
Calculate baker percentages for 500 g flour, 325 g water, 10 g salt, 5 g yeast.
- 01Flour: 100% (by definition).
- 02Water: (325/500) x 100 = 65% hydration.
- 03Salt: (10/500) x 100 = 2%.
- 04Yeast: (5/500) x 100 = 1%.
- 05Total dough: 500 + 325 + 10 + 5 = 840 g.
Frequently Asked Questions
Learn More
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Learn how to scale recipes up or down accurately. Covers multiplying ingredients, adjusting cooking times and temperatures, and avoiding common scaling mistakes.