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Baker's Percentage Calculator
Turn flour weight and baker’s percentages into exact ingredient weights for bread dough.
Flour weight
Water
Salt
Yeast
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How it works
Ingredient weight = flour weight × (ingredient % ÷ 100)
In baker’s percentages, flour is always 100% and every other ingredient is a percentage of the flour weight. This makes recipes easy to scale to any batch size while keeping ratios identical.
Worked example
At 65% hydration, 1,000 g flour needs 650 g water.
Frequently asked questions
Why is flour 100%?
Flour is the reference. Expressing everything relative to it lets you scale a recipe up or down by just changing the flour weight.
Can percentages add over 100%?
Yes — total dough percentage is well above 100% because water, salt and more are added on top of the flour.
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Scale any recipe ingredient up or down for the number of servings you actually need.
This calculator is for educational purposes. Double-check important results before acting on them.