Kitchen / Bread
Baker's Percentage Calculator
Turn a bread formula in baker's percentages into grams, from the flour weight or the total dough weight, with the true hydration including the starter; presets for baguette, sourdough, pizza, focaccia, and sandwich bread.
Baker's Percentage Calculator: In baker's percentages every ingredient is a percentage of the flour's weight, so a formula works at any batch size: 1,000 g of flour at 65% water needs 650 g of water. From a total dough weight, the flour is the total divided by the sum of all the percentages. A starter is part flour and part water, by its own hydration, so the true hydration of the dough counts the starter's water and flour too. Runs 100% locally in your browser with zero server file uploads.
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| Ingredient | % | Grams | |
|---|---|---|---|
| Flour | 100 | 1,000 | |
| 680 | |||
| 20 | |||
| 6 | |||
| Total dough | 1,706 |
Hydration: 68%. Total flour, including any in the starter: 1,000 g.
Why bakers use percentages
A formula in percentages describes the dough itself, not a batch, so it scales to any size and makes doughs easy to compare: a baguette at 68% hydration and a ciabatta at 80% tell you at once which is wetter. Recipes in cups can be converted to grams with the cooking converter first.
Adjusting for your flour
Flours absorb different amounts of water: strong bread flour and wholemeal take more than plain or all-purpose flour. If a dough feels too sticky to handle, hold back 5% of the water next time, and add it if the dough is stiff.
How to use it
- Pick a dough or enter your own percentages; flour is always 100%.
- Choose whether you know the flour weight or the total dough weight, and enter it.
- Read the grams for each ingredient, the total, and the hydration.
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Related tools
Frequently asked questions
What is hydration in bread?
The weight of water as a percentage of the weight of flour. Around 60–65% gives a firm sandwich dough, 70–75% a typical artisan loaf, and 80% or more a wet dough such as ciabatta or focaccia.
How much salt and yeast?
Salt is usually 1.8–2.2% of the flour. Instant yeast is about 0.5–1.5% for doughs that rise in a few hours, and much less for long, cold fermentation; fresh yeast is about three times the weight of instant.
How do I count a sourdough starter?
Enter it as a percentage of the flour, such as 20%, with its hydration: a 100% starter is equal parts flour and water. The calculator adds its flour and water to the dough's totals for the hydration.
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