Food
Baker's Percentage Calculator
Enter flour weight and ingredient percentages to get grams for each.
What is baker's percentage?
Baker’s percentage scales dough by treating flour as 100%: every other ingredient is a percent of the flour weight, so changing the flour field scales the whole formula. Water percentage is hydration; salt and yeast usually sit at low single-digit percents; butter, sugar or inclusions can live under “other”. Ingredient weight = flour × (percent ÷ 100). This is formula maths, not a bake schedule — fermentation time and oven temperature stay in your recipe notes. Preferments and sourdough starters need their flour and water folded into the percentages you choose. For hydration-focused doughs see the sourdough hydration and pizza dough calculators.
Worked example
500 g flour at 65% water → 325 g water; 2% salt → 10 g; 1% yeast → 5 g. Dough total = 500 + 325 + 10 + 5 = 840 g.
Limits and assumptions
Does not schedule bulk fermentation, proof or baking. Fresh versus instant yeast performance still depends on the product.
Frequently asked questions
What does hydration mean here?
The water (or total liquid) baker’s percentage relative to flour. Higher hydration usually means a stickier, more open dough.
How do I include a preferment or starter?
Account for the flour and water inside the starter within your flour and water percentages so the overall formula stays balanced.
Where do eggs and butter go?
Convert each to a baker’s percent of flour and enter under Other, or split into separate percentage fields offline.
Can I scale from grams to kilograms?
Change the flour weight; leave the percentages the same and every ingredient scales with it.