Baker's Percentage Calculator
Calculate ingredient weights from baker's percentages relative to flour.
Assumptions used in this calculation
- Flour as baseline: Flour weight is always treated as the 100% baseline; all other ingredient percentages are calculated relative to it, per standard baker's percentage convention.
About this calculator
Bread formulas in professional and serious home baking are usually written as baker's percentages — water, salt and yeast expressed as a percentage of flour weight, with flour fixed at 100% — a system that makes recipes easy to scale but requires a multiplication step to turn into actual gram measurements before you can weigh out ingredients. This calculator takes your flour weight and the percentages for water, salt and yeast, multiplies each percentage by the flour weight to get that ingredient's actual weight, and totals everything into the overall dough weight. Because baker's percentage is a ratio system, the same formula scales cleanly to any batch size just by changing the flour weight, without needing to recompute each ingredient's proportion from scratch. Working this out with a calculator or by hand for every ingredient, especially across several formulas with different hydration levels, is slow and invites arithmetic slips — this gives instant, accurate ingredient weights for any batch size straight from the percentages a recipe specifies.
Worked example
1000g flour, 65% water, 2% salt, 1% yeast
Result: 1680g total dough
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