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Baker's percentage calculator

In baker's percentage every ingredient is expressed against the flour, which is always 100%. It makes recipes scale to any batch size without arithmetic.

Hydration
70.00%
= Exact Standard bread dough
Salt
2.00 %
Yeast or starter
1.00 %
Other ingredients
0.00 %
Total dough weight
1730
Total percentage
173.00 %
Roughly this many 900 g loaves
1.92
Show the working
  1. Flour = 1000
  2. Water = 700
  3. Salt = 20
  4. Yeast or starter = 10
  5. Other ingredients = 0
  6. Hydration = 700 / 1000 * 100 = 70
  7. Salt = 20 / 1000 * 100 = 2
  8. Yeast or starter = 10 / 1000 * 100 = 1
  9. Other ingredients = 0 / 1000 * 100 = 0
  10. Total dough weight = 1000 + 700 + 20 + 10 + 0 = 1730
  11. Total percentage = 100 + 70 + 2 + 1 + 0 = 173
  12. Roughly this many 900 g loaves = 1730 / 900 = 1.922 22

Values are shown to six significant figures here; the arithmetic itself runs on exact fractions and is only rounded where a number is printed.

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    The formula

    • every ingredient percentage = ingredient weight / flour weight x 100
    • flour is always 100%

    Salt is almost always between 1.8% and 2.2%. Below 1.5% bread tastes flat; above 2.5% it slows the yeast noticeably.

    Percentages sum to more than 100%, which is expected — the total is a useful sanity check, not an error.

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