Baker's Percentage Calculator
Convert bread formulas between baker's percentages and gram weights, with hydration, total dough weight and per-piece splits.
| Ingredient | Counts as | Baker's % | Weight (g) | Remove |
|---|---|---|---|---|
- Total flour (100%)
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- Hydration
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- Total dough weight
- —
- Sum of percentages
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- Weight per piece
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How it works
Baker's percentage — also called baker's math or formula percentage — expresses every ingredient as a percentage of the total flour weight, which is always 100%. A dough with 1000 g flour, 700 g water, 20 g salt and 200 g starter is written as 100% flour, 70% water, 2% salt and 20% starter. Because the numbers are ratios, the same formula scales to any batch size: pick a flour weight and every ingredient follows, or work backwards from the dough weight you actually need.
This calculator runs both directions. In percentages → weights you type the formula and a flour weight (or a target dough weight, from which the flour is derived as dough ÷ sum of all percentages × 100) and it fills in the grams. In weights → percentages you type the weights from a recipe and it converts them back into baker's percentages, dividing each ingredient by the total of all rows marked as flour — so multi-flour formulas such as 80% bread flour plus 20% rye still add up to 100% correctly. Hydration is the liquid rows divided by the flour rows, and the piece divider is handy for pizza balls or batards. If you bake with a starter or preferment, split it into its flour and water halves (or add them as separate rows) to see your true total hydration.
Everything is plain arithmetic done in your browser as you type. No recipe leaves your device, there is no sign-up and there are no ads.
Frequently asked questions
How do you calculate baker's percentage?
Divide each ingredient's weight by the total flour weight and multiply by 100. Flour is always 100% by definition, so a dough with 1000 g flour, 700 g water, 20 g salt and 200 g starter is 100% flour, 70% water, 2% salt and 20% starter. The percentages add up to more than 100% (192% in that example), which is normal, because they are all measured against the flour rather than against the whole dough.
How do I work out the flour weight from a dough weight I need?
Add up every percentage in the formula, including the 100% for flour, then divide your target dough weight by that sum and multiply by 100. For a 192% formula and 1920 g of dough you need 1920 ÷ 192 × 100 = 1000 g of flour, and every other ingredient follows from there. Switch this calculator's "Start from" control to "Target dough weight" and it does that division for you as you type, which is handy when you want four 250 g pizza balls or a loaf that fits your tin.
What if my recipe uses more than one flour?
All the flours together are the 100% reference. If you use 800 g bread flour and 200 g rye, total flour is 1000 g, so the bread flour is 80%, the rye is 20% and 700 g of water is still 70% hydration. Mark every flour row as "Flour" in the table and the calculator sums them before working out the other percentages. It also warns you if your flour percentages do not add up to 100%.