Baker’s Percentage

Flour is 100%. Every other ingredient is its weight divided by the flour weight. Switch modes to start from the flour you have and a formula in percents, and get grams back.

Flour (g)

Flour is always 100%.

Other ingredients (grams)

Name

Grams

Name

Grams

Name

Grams

Water (hydration)

70%

Flour: 500 g · 100%
Water: 350 g · 70%
Salt: 10 g · 2%
Yeast: 5 g · 1%
Total dough: 865 g

Percent is each ingredient’s weight divided by the flour weight, not a share of the whole dough, so the total passes 100%.

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Frequently asked questions

Why is flour always 100%?

Baker’s percent compares each ingredient with the flour alone, not with the whole dough. That is why the total of all the percents is more than 100%.

What if I use two flours?

Add them together and enter the total as flour. Each flour is then its own share of that total if you want to track it.

Is water percent the same as hydration?

For a plain yeast dough, yes. With a sourdough starter, the flour and water inside the starter count too. Use Sourdough Hydration for that.