Baker’s percentage calculator
Build a formula around flour, then make the batch size you need.
Use the combined weight of all flours as the basis. Enter ingredient weights in grams.
Scroll to see all columns.
| Ingredient | Original g | Baker’s % | Scaled g | Actions |
|---|---|---|---|---|
| Flour | 500 | 100 | 750 | |
| 70 | 525 | |||
| 2 | 15 | |||
| 0.6 | 4.5 |
Multiply every ingredient by this factor. Ingredient ratios stay the same.
Make your next bake easier to repeat.
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How it works
Baker’s percentage expresses each ingredient as a percentage of the flour weight. Flour is always 100%; the percentages for the whole formula usually add up to more than 100%.
Ingredient percentage = ingredient weight ÷ flour weight × 100
Example
With 500 g flour, 350 g water is 70% and 10 g salt is 2%. Scaling to 750 g flour gives 525 g water and 15 g salt.
Further reading: King Arthur Baking: Baker’s PercentageCommon questions
What if I use more than one flour?
Add the flour weights together and use that total as the flour basis. For example, 400 g bread flour plus 100 g whole wheat flour gives a 500 g flour basis.
Does the total have to equal 100%?
No. Flour is 100% on its own. Water, salt and other ingredients are measured relative to that flour weight, so the formula total is usually greater than 100%.
How should I count a sourdough starter?
This calculator can list the starter as a whole ingredient relative to the main flour. To include the flour and water inside the starter in total dough hydration, use the hydration calculator.