Baker’s Percentage Calculator

Enter your flour weight and the baker’s percentage for each ingredient.

This result is an estimate only. Double-check important figures before relying on them.

How it is calculated

Each ingredient (g) = flour weight × its percentage ÷ 100
Total dough weight = flour + water + salt + yeast + any other ingredient

To convert between measures, see the cups to milliliters converter.

Worked example

1,000 g of flour at 70% water, 2% salt and 1% yeast:

Water = 700 g, salt = 20 g, yeast = 10 g
Total dough = 1,730 g

Why your number may differ

Sourdough starter, eggs and other wet ingredients also carry water, which you may need to count in the hydration. Yeast percentages differ between instant, dry and fresh yeast.

Frequently asked questions

What is a baker’s percentage?

Every ingredient is written as a percentage of the flour weight, with the flour as 100%. A dough with 70% hydration has 70 g of water for every 100 g of flour.

What is hydration?

The weight of water divided by the weight of flour. Higher hydration gives a wetter, more open dough.

Why do bakers use it?

It makes recipes easy to scale and compare. You change the flour and the other weights follow.