Baker's Percentage Calculator

Calculate baker's percentages for any bread or pastry recipe. Express every ingredient as a percentage of total flour weight — the universal language of professional baking.

Inputs

Flour weight

Water weight

Salt weight

Yeast weight

Sugar weight

Fat weight

Tab to move between fields

Results

Hydration %

65%

Salt %2%

Yeast %0.5%

Sugar %0%

Fat %0%

Total dough weight1,675 g

How to Use This Calculator

Enter the total flour weight in grams (flour is always 100% in baker's math).
Enter weights of water, salt, yeast, sugar, and fat in grams.
The calculator immediately shows each ingredient as a baker's percentage and the total dough weight.
Compare your percentages to standard ranges (e.g., 60–75% hydration for bread) to evaluate your formula.
Adjust individual ingredient weights to hit target percentages and rescale by changing flour weight alone.

How the result changes with Flour weight

Flour weight	Hydration %
10,001	6.5%
35,001	1.86%
65,000	1%
90,000	0.72%

What each input means

Flour weight: Total flour weight in grams (always 100% in baker's math).
Water weight: Total water (or liquid) weight in grams.
Salt weight: Salt weight in grams (typically 1.8–2.2% of flour).
Yeast weight: Yeast weight in grams (instant, active dry, or fresh).
Sugar weight: Sugar or sweetener weight in grams.
Fat weight: Butter, oil, or other fat weight in grams.

What each result means

Hydration %: Water as a percentage of flour weight.
Salt %: Salt as a percentage of flour weight.
Yeast %: Yeast as a percentage of flour weight.
Sugar %: Sugar as a percentage of flour weight.
Fat %: Fat as a percentage of flour weight.
Total dough weight: Sum of all ingredient weights.

How this is calculated

Worked example, using the default values

Identify Input Parameters
4 parameters
Flour weight = 1000, Water weight = 650, Salt weight = 20, Yeast weight = 5 = 6 input(s) provided
Calculate Hydration %
Hydration %
65 = 65%
Calculate Salt %
Salt %
2 = 2%
Calculate Yeast %
Yeast %
0.5 = 0.5%

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