Baker's percentage calculator
Analyze an existing recipe or build one from a target dough weight. Use total flour as the 100% basis, including every flour in a blend.
Flour blend
Add every flour that belongs to the 100% flour blend.
Core ingredients
Other ingredients
Optional ingredients are calculated against total flour.
Result
| Ingredient | Calculated weight | Percentage |
|---|---|---|
| All-purpose flour | 500 g | 100% (flour blend share) |
| Water | 350 g | 70% |
| Salt | 10 g | 2% |
| Yeast | 5 g | 1% |
| Flour blend | 500 g | 100% |
- Total flour
- 500 g
- Total dough weight
- 865 g
- Total baker's percentage
- 173%
Calculation formula
Analyze: each non-flour percentage = ingredient weight ÷ total flour weight × 100. Total baker's percentage = 100 + all non-flour percentages.
Build: total flour = target dough weight × 100 ÷ total baker's percentage. Each ingredient weight = total flour × its percentage ÷ 100.
Practical example
Analyze 500 g flour, 350 g water, 10 g salt, and 5 g yeast: 70% hydration, 2% salt, 1% yeast, 865 g dough, and 173% total baker's percentage.
Build a 1000 g dough at 70% hydration, 2% salt, and 1% yeast: 578.0347 g flour, 404.6243 g water, 11.5607 g salt, and 5.7803 g yeast before display rounding.
Reference example
This static example uses total flour as the 100% basis. Display values are rounded for readability.
| Ingredient | Percentage | Example weight |
|---|---|---|
| Flour blend | 100% | 500 g |
| Water | 70% | 350 g |
| Salt | 2% | 10 g |
| Yeast | 1% | 5 g |
| Total dough weight | 173% | 865 g |
Learn the formula
Baker's percentage turns a recipe into a clear formula that is easy to compare and scale. The complete flour blend is always 100%, and every other ingredient is measured against that total flour weight.
Read the baker's percentage guide