Baker's Percentage Calculator
Convert a bread formula between weights and baker's percentages, with flour as 100%. Enter weights to read off each percentage, or enter percentages and a flour weight to scale the recipe to any batch.
The reference weight — all percentages are relative to this.
Formula & how it works
Flour is the 100% baseline. Weights → %: each percentage = ingredient ÷ flour × 100. % → weights: each weight = flour × percentage ÷ 100.
Total dough weight is the sum of all ingredients. Simple hydration = water ÷ flour × 100.
Worked example
1,000 g flour, 700 g water, 20 g salt, 200 g levain reads as 70% water, 2% salt, 20% starter — a total dough of 1,920 g. Flip it around: keep those percentages, change flour to 1,500 g, and you instantly get 1,050 g water, 30 g salt, 300 g starter for a bigger batch at the same formula.
Working in baker's math
Why flour is 100%
Anchoring everything to flour makes recipes portable: a formula at 70% hydration behaves the same whether you mix 500 g or 5 kg of flour, so you can scale to the batch you actually want without re-deriving anything. It also lets you compare two recipes at a glance — the one at 78% water is wetter than the one at 68%, regardless of how much dough each makes.
Percentages stack past 100
Because only flour is the baseline, every other ingredient adds on top, so a normal loaf totals somewhere around 175–190%. That total is useful: multiply it by your flour weight and you have the whole dough weight before any loss, which helps you pick a flour amount that hits a target loaf size.
Salt and starter live here too
Salt is almost always around 2% of flour — a small number with a big effect on flavor and fermentation, so it's worth dialing in precisely. Starter or levain as a percentage tells you the inoculation, but note it carries its own flour and water; when that matters for hydration, switch to the true-hydration tool rather than reading water percentage alone.