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Baker's Percentage Calculator.

Calculate an ingredient's baker's percentage from flour and ingredient masses.

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Baker's percentage: 70 %

Baker's percentage

70.0000%

Results update automatically as you type.

Use Cases

Scaling bread recipes

Use the calculator to determine the hydration percentage of your dough or the ratio of other ingredients like salt, sugar, or fat. This helps you adjust recipes to achieve desired texture and flavor.

Example: If a recipe calls for 1000g flour and 700g water, the hydration is 70%.

Comparing recipes

When trying different recipes, calculate the baker's percentage of key ingredients to understand how they differ. This helps you predict how changes in ingredient ratios affect the final product.

Example: Compare a 60% hydration dough to a 75% hydration dough to see which yields a more open crumb.

Frequently Asked Questions

What is baker's percentage?
Baker's percentage is a method of expressing the ratio of an ingredient's weight to the total flour weight in a recipe. It is calculated by dividing the ingredient mass by the flour mass and multiplying by 100. For example, if you have 500g flour and 300g water, the water's baker's percentage is 60%.
How do I use this calculator?
Enter the mass of flour in grams and the mass of the ingredient in grams. The calculator will divide the ingredient mass by the flour mass and multiply by 100 to give you the baker's percentage. This helps you scale recipes and understand hydration or ingredient ratios.
Why is baker's percentage important in baking?
Baker's percentage allows bakers to compare and scale recipes easily. It standardizes ingredient ratios relative to flour, making it simple to adjust batch sizes or create consistent doughs. It is especially useful for bread, pizza, and pastry recipes.

Tips & Common Mistakes

Tips

  • Always use the same unit (grams) for both flour and ingredient masses to get an accurate percentage.
  • Remember that the total flour weight is the sum of all flours in the recipe, not just the first flour listed.
  • Use the baker's percentage to easily scale a recipe up or down by multiplying the flour weight by the desired percentage for each ingredient.
  • For liquids like water or milk, the baker's percentage is often called hydration, which is crucial for dough consistency.

Common Mistakes to Avoid

  • Using different units for flour and ingredient masses, such as grams for flour and ounces for water, which leads to incorrect percentages.
  • Forgetting to include all flours (e.g., whole wheat and bread flour) when calculating the total flour weight.
  • Confusing baker's percentage with regular percentage, where the ingredient is compared to the total recipe weight instead of the flour weight.

Last updated: August 13, 2026