Convert & scale
Baker's Percentage Calculator
Calculate true baker's percentages relative to total flour weight.
Ingredients
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Mark at least one ingredient as flour to calculate percentages.
Total flour weight
0 g
Total dough weight
0 g
How to use the Baker's Percentage Calculator
Baker's percentage expresses every ingredient as a percentage of the total flour weight, so flour is always 100% (split across multiple flour rows if a recipe blends flour types) and everything else — water, salt, yeast, sugar, fat — is shown relative to it. List each ingredient's weight in grams and check "Flour" for any flour components; the percentages update automatically.
Why is flour always 100% in baker's percentage?
Baker's percentage uses total flour weight as the base unit, so by definition flour sums to 100% and every other ingredient is shown as a share of that flour weight — that's what makes the format useful for comparing and scaling formulas regardless of batch size.
What is a typical hydration percentage for bread?
Water is usually the second-largest number after flour. Lean white breads often sit around 60-65% hydration, while rustic and ciabatta-style doughs commonly run 70-85% or higher — enter your water weight here to see your own dough's exact number.
Do I need a kitchen scale to use this?
Yes — baker's percentage is a weight-based system, so it only works with gram measurements rather than cups or spoons. A basic digital kitchen scale is inexpensive and makes bread formulas far more consistent than volume measuring.