Bread & Baker's Percentage Calculator

Create custom bread recipes using Baker's percentages. Calculate weights based on flour or total target dough weight, and calculate adjustments for sourdough starter hydration.

Calculation Mode

Total Flour Weight (g)

Enable Sourdough Starter AdjustmentAdvanced

Recipe Ingredients

Ingredient Name

Percentage (%)

500.0gBase (100%)

Ingredient Name

Percentage (%)

350.0g

Ingredient Name

Percentage (%)

10.0g

Ingredient Name

Percentage (%)

5.0g

Total Recipe Weights

Total Weight:865.0 g

Total Flour:500.0 g

Water:350.0 g (70%)

Salt:10.0 g (2%)

Yeast:5.0 g (1%)

Bread Presets

Sourdough Adjustment Math

A sourdough starter contains flour and water. If starter hydration is 100%, it contains exactly equal weights of flour and water. We subtract this starter flour and water from the total recipe weight to find the net weight of raw ingredients to add.

Starter Weight = Flour Weight * (Starter % / 100)Starter Flour = Starter Weight / (1 + Hydration % / 100)Starter Water = Starter Weight - Starter FlourAdded Flour = Total Flour - Starter FlourAdded Water = Total Water - Starter Water

What is Baker's Percentage?

Baker's percentage is a mathematical notation used by bakers to express recipes. Instead of list percentages summing to 100%, the weight of flour is always treated as 100% and other ingredient weights are expressed as ratios relative to the flour weight.

This allows a baker to scale a recipe up or down instantly. For example, if you want to make a batch using 1000g of flour, and the recipe has a 70% hydration, you know you need 700g of water.