Dough & Pastry 100%
Baker's Percentage Calculator
Professional bakers write recipes as percentages of the flour so they scale to any batch. Turn your recipe into baker's percentages, or turn a formula into exact weights for a flour amount, a total dough weight or a number of loaves.
How to use it
- Choose weights to percentages, or percentages to weights.
- Enter each ingredient and mark its type (flour, water, milk, starter...).
- For weights, choose a flour amount, a total dough weight or pieces × weight, and copy the formula.
How it works
The total flour is 100% and every other ingredient is a share of it: a dough with 500 g flour and 350 g water is 70% water. Several flours add up to 100%.
True hydration counts every bit of water: milk is about 87% water, eggs 75%, butter 16%, honey 17%, and a 100% sourdough starter is half flour, half water.
Assumptions and limits
- Starter is assumed to be 100% hydration (equal flour and water).
- Water contents are typical averages.
Tips
- Weigh small ingredients like salt and yeast on a scale that reads 0.1 g.
- Salt is usually 1.8 to 2.2% and instant yeast 0.5 to 1.5% of the flour.
- Add 2 to 3% extra dough weight for losses in the bowl when making pieces.
Recipes to try it with
Questions
What is baker's percentage?
A way of writing recipes where the flour is 100% and every other ingredient is a percentage of the flour's weight.
How do I calculate hydration?
Divide the total water by the total flour and multiply by 100. 350 g water in 500 g flour is 70%.
Do baker's percentages add up to 100?
No. The flour is 100%, so the total is usually 160 to 200%.
How do I scale a formula to two loaves?
Choose Pieces × weight, enter 2 and the dough weight per loaf; the calculator works out every ingredient.