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Baker's Percentage Calculator

Scale bread or pizza ingredients from total flour weight and baker's percentages for water, salt, and yeast. Every amount is expressed as a percent of the flour weight.

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0%100%
0%100%
0%100%

Result

Enter values above and click Calculate to see your result.

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Formula

#
Core Formula
Ingredient grams = flour grams x (baker's percent / 100).

How it works: Flour is always 100%. Water, salt, yeast, and other ingredients use baker's percentage relative to flour. This keeps ratios consistent when you change batch size.

Worked Example

1000 g flour, 65% water, 2% salt, 1% yeast:
1Step 1: Water = 1000 x 0.65 = 650 g
2Step 2: Salt = 1000 x 0.02 = 20 g
3Step 3: Yeast = 1000 x 0.01 = 10 g
4Step 4: Total dough weight = 1680 g before any preferment or add-ins

Frequently Asked Questions

What is 100% in baker's percentage?

Flour is the reference at 100%. Every other ingredient is a percent of that flour weight, not of the whole dough.

Can I add oil or seeds?

Yes. Treat them as extra baker's percentages of flour in your recipe. This calculator shows water, salt, and yeast only so the core hydration math stays clear.

How is this different from hydration alone?

Hydration is only the water percent. Baker's percentage is the full language for all ingredients measured against flour.

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