---
title: "Baker's Percentage Calculator: Hydration and Dough Weights"
description: "Enter flour weight and water, salt and yeast as baker's percentages to get each ingredient weight, total dough weight and hydration. Free and private."
url: "https://mcc-solutionsnj.com/tools/bakers-percentage-calculator"
---

Free tool

# Baker's percentage calculator

## Overview

Give the flour weight and each ingredient as a percentage of the flour, and get the weight of everything else.

Flour weight (grams)

Water (% of flour)

Salt (% of flour)

Yeast (% of flour)

Everything else combined (% of flour, optional)

Number of pieces to divide into (optional)

Excel workbook · $19

### 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.

[See what is inside ($19)](/toolkits/bakers-percentage-dough-scaling-workbook)14-day full refund

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## 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.

[See every calculator you can embed](/embed)

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](/tools/recipe-scaler), [ratio calculator](/tools/ratio-calculator), [bookkeeping for food trucks](/bookkeeping/guides/bookkeeping-for-food-trucks). See [all free tools](/free-tools). More free tools: [Tip and bill split calculator](/tools/tip-and-bill-split-calculator), [Trip fuel cost calculator](/tools/trip-fuel-cost-calculator), [Average, median and mode calculator](/tools/average-median-mode-calculator), or [see all free tools](/free-tools).

General information, not tax or legal advice. [How we write and check our tools](/editorial-standards).

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.

[See what is inside ($19)](/toolkits/bakers-percentage-dough-scaling-workbook)

Also in the [Food Business Bundle](/toolkits/food-business-bundle): 4 products for $75 instead of $101 separately.

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