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
The baker's percentage calculator converts standard baker's percentages (water, salt, yeast, all relative to flour = 100%) into actual ingredient weights for any batch size.
Worked example
1000g flour, 65% water, 2% salt, 1% yeast
Result: 1680g total dough
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