Free tool
Baker's percentage calculator
Give the flour weight and each ingredient as a percentage of the flour, and get the weight of everything else.
Run a small business, or do the books for one? Take the free books check or browse the free Excel templates. Want a hand? Contact us.
Share
Put this tool on your own site
Free to use. Paste this where you want it to appear. It runs in the visitor's browser, so nothing they enter is sent to us, and the line under it links back to this page.
How it works
How it works
In baker's percentages every ingredient is a percentage of the flour weight, so flour is always 100%. Ingredient weight = flour weight x percentage / 100. Hydration is the water percentage. The total dough weight is the flour weight x (100 + all the percentages) / 100. A 1,000 g flour batch at 70% water and 2% salt has 700 g of water and 20 g of salt.
FAQ
About this calculator
Why is flour always 100%?
Baker's percentages compare everything to the flour, which makes formulas easy to scale and to compare between recipes. The percentages add up to more than 100.
What if I use more than one flour?
Add their weights together for the flour weight. Each flour is then a share of that total.
Does the water in milk or eggs count?
This calculator counts only what you enter as water. Milk, eggs and butter contain water, so real hydration is a little higher.
Is anything saved?
No. It runs in your browser and nothing you enter is sent to us.
Related: recipe scaler, ratio calculator, bookkeeping for food trucks. See all free tools. More free tools: Emergency fund calculator, Holiday budget calculator, Decimal hours to minutes converter, or see all free tools.
General information, not tax or legal advice. How we write and check our tools.
Excel workbook
Baker's Percentage and Dough Scaling Workbook
Keep your formulas as baker's percentages, then scale to any batch in grams, ounces and pounds and see the hydration at a glance.
Also in the Food Business Bundle: 4 products for $75 instead of $101 separately.