1,000 g flour at 65% hydration
- Water = 650 g
- Salt = 20 g (2%)
- Total dough ≈ 1,730 g
cooking calculator
Baker's Percentage Calculator
Compute water, salt, yeast, sugar, and fat weights from baker’s percentages.
Results
- Water weight (g)
- 650.00
- Salt weight (g)
- 20.00
- Yeast weight (g)
- 10.00
- Sugar weight (g)
- 30.00
- Fat weight (g)
- 50.00
- Total dough weight (g)
- 1760.00
- Hydration %
- 6500.00%
How to use this calculator
- Enter total flour weight (the 100% baseline).
- Set percentages for water, salt, yeast, sugar, and fat/oil.
- Review gram weights for each ingredient, hydration %, and total dough weight.
Inputs explained
- Flour weight
- Base weight all percentages use as 100%.
- Water %
- Hydration level—higher means wetter dough.
- Salt/yeast/sugar/fat %
- Ingredient percentages relative to flour weight.
How it works
Each ingredient weight = flour weight × (percentage ÷ 100). Water percentage is also the dough’s hydration.
Adjust the percentages to dial in flavor, fermentation, and richness without reworking the entire formula.
Formula
Ingredient weight = Flour weight × (Percent ÷ 100)
When to use it
- Scaling bread or pizza dough while keeping hydration and salt consistent.
- Testing recipe tweaks by adjusting hydration or enrichment without redoing math.
- Translating bakery formulas to home-sized batches accurately.
Tips & cautions
- Hydration is sensitive; small changes noticeably affect dough handling.
- Lower yeast % and cooler temps extend fermentation; adjust salt carefully as it slows yeast.
- Weigh everything—volume measurements vary too much for reliable baker’s math.
- Single-flour assumption; blended flours or preferments need manual adjustments.
- Does not compute fermentation times or temperature effects.
- Does not automatically account for starter hydration—adjust flour/water to include preferments.
Worked examples
Half batch
- Flour 500 g keeps the same ratios: water 325 g, salt 10 g, etc.
Deep dive
This baker’s percentage calculator converts percentages into gram weights for water, salt, yeast, sugar, and fat based on your flour weight. Enter flour grams and percentages to see exact ingredient weights, hydration, and total dough weight.
Use it to scale bread and pizza formulas up or down without losing consistency. For sourdough or preferments, fold starter flour/water into the totals or use a dedicated preferment calculator.
FAQs
- Do percentages need to add up to 100?
- No. Percentages are relative to flour weight, so the totals can exceed 100%.
- Can I add preferments or starters?
- Yes—treat pre-ferment flour/water as part of the flour weight or add extra percentage rows when we release advanced preferment support.
- What hydration should I start with?
- Common ranges: 60–65% for sandwich loaves, 65–75% for pizza/artisan, 75%+ for high-hydration styles like ciabatta.
- Should I round ingredient weights?
- Round to sensible kitchen values (nearest gram). Keep hydration and salt close to target for consistency.
- How do I include inclusions (seeds, cheese)?
- Add them outside the baker’s percentage math or treat them as a percent of flour if you prefer consistency across batches.
Related calculators
These weights assume standard baker’s math. Always account for levain or inclusions separately if your recipe uses them.