Baker’s Percentage Calculator
Free baker percentage calculator. Enter flour, water, salt, yeast, sugar and fat weights to convert any bread or dough recipe into baker percentages.
About the Baker’s Percentage Calculator
Our free baker percentage calculator turns ingredient weights into baker math, the universal language of bread. Enter the weights of flour, water, salt, yeast, sugar and fat, and the tool returns each ingredient as a percentage of the flour weight — flour is always 100% — plus the hydration and total dough mass. This lets you scale any recipe up or down, compare formulas, and hit a target hydration for sourdough, lean breads, enriched doughs and pizza. Everything runs in your browser — instant, private, no signup.
Features
- Converts ingredient weights to baker percentages
- Hydration at a glance for any dough
- Handles salt, yeast, sugar and fat
- Compare and scale any bread or pizza formula
- Works for lean, enriched and sourdough doughs
- 100% client-side and private — instant results, no signup
How to use this tool
The Baker’s Percentage Calculator works right in your browser — no signup, no installation. Follow these steps:
- Enter the flour weight (g).
- Enter water, salt, yeast and any sugar or fat.
- Read off the hydration percentage.
- Use the ratios to scale the recipe up or down.
Frequently asked questions
What is baker percentage?
Baker percentage expresses every ingredient as a percentage of the flour weight, with flour set to 100%. So 500 g of flour with 310 g of water is 62% hydration. It makes recipes easy to scale and compare because flour is always the reference.
How is dough hydration calculated?
Hydration is the water weight divided by the flour weight, times 100. The calculator does this automatically and shows it as the headline number so you can target a stiff (60%) or slack (80%) dough.
Why are my percentages over 100%?
Only flour is 100%; every other ingredient is a share of the flour weight, so they are usually under 100%. The total of all percentages can exceed 100% because the full formula includes water, salt and leavening on top of the flour.
Does this work for sourdough?
Yes. Weigh your starter as part of the flour and water, then add the rest. Many bakers track the hydration of the starter separately, but the overall dough hydration is still water divided by flour.
Is this baker percentage calculator free?
Yes, completely free with no signup. All maths runs in your browser — nothing is uploaded or tracked.
Using the results
Use the Baker’s Percentage Calculator to plan quantities or timings from the inputs above. Results depend on the stated assumptions and the ingredients, equipment and method you use.