Baker's Percentage Calculator
Enter your flour weight and ingredients — every ingredient is shown as a percentage of the flour, the way professional bakers write their formulas.
| Ingredient | Weight (g) | Baker's % |
|---|
What are baker's percentages?
In a baker's formula, flour is always 100% and every other ingredient is expressed relative to the flour weight. A recipe with 500 g flour, 350 g water and 10 g salt is written as 100% flour, 70% water, 2% salt.
Two things make this worth the small mental shift. First, recipes become instantly scalable — the percentages don't change whether you bake one loaf or forty, you just pick a new flour weight. Second, recipes become comparable: seeing "78% water, 2.2% salt" tells an experienced baker exactly what kind of dough to expect before reading anything else.
Typical values to sanity-check your formula
| Water | 60–85% depending on style (see our hydration calculator) |
|---|---|
| Salt | 1.8–2.2% — below 1.5% tastes flat, above 2.5% slows fermentation noticeably |
| Instant yeast | 0.5–1.5% for standard breads; less for long, cold ferments |
| Sourdough starter | 10–25% for a typical overnight bulk ferment |
| Oil / butter (enriched) | 5–15% |
| Sugar (enriched) | 5–20% |
If your formula uses more than one flour, the percentages are calculated against the combined flour weight — enter the total above, and list specialty flours as ingredients if you want to see their share.