Baker Percentage Calculator Formula

Understand the math behind the baker percentage calculator. Each variable explained with a worked example.

Use the Baker Percentage Calculator

Formulas Used

Flour

flour_pct = 100

Water (Hydration)

water_pct = (water_weight / flour_weight) * 100

Salt

salt_pct = (salt_weight / flour_weight) * 100

Yeast

yeast_pct = (yeast_weight / flour_weight) * 100

Total Dough Weight

total_dough = flour_weight + water_weight + salt_weight + yeast_weight

Variables

VariableDescriptionDefault
flour_weightFlour Weight(g)500
water_weightWater Weight(g)325
salt_weightSalt Weight(g)10
yeast_weightYeast Weight(g)5

How It Works

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

  • Hydration: 55-80%
  • Salt: 1.8-2.2%
  • Instant yeast: 0.5-1.5%

    • Worked Example

    Calculate baker percentages for 500 g flour, 325 g water, 10 g salt, 5 g yeast.

    flour_weight = 500water_weight = 325salt_weight = 10yeast_weight = 5
    1. 01Flour: 100% (by definition).
    2. 02Water: (325/500) x 100 = 65% hydration.
    3. 03Salt: (10/500) x 100 = 2%.
    4. 04Yeast: (5/500) x 100 = 1%.
    5. 05Total dough: 500 + 325 + 10 + 5 = 840 g.

    Ready to run the numbers?

    Open Baker Percentage Calculator