How this calculator works
Baker's percentage, sometimes called baker's math, sets the total flour to 100 per cent and gives every other ingredient as a percentage of that flour. Water at 75 per cent means 75 g of water for every 100 g of flour. The method scales a recipe up or down without changing its balance, and it lets bakers compare recipes written for different batch sizes. The percentage can exceed 100 per cent for water in very wet doughs, and it is always based on flour weight, not total dough weight.
Formula
baker's percentage = ingredient weight / total flour weight x 100. ingredient weight = total flour weight x percentage / 100. total flour weight = ingredient weight / (percentage / 100). The total dough weight is the sum of all ingredients, which is flour x (1 + the sum of every percentage / 100).
Worked example
A dough uses 1,000 g of flour and 750 g of water. The hydration is 750 / 1,000 = 0.75, or 75 per cent. If you wanted the same 75 per cent hydration with 600 g of flour, you would need 600 x 0.75 = 450 g of water. A 2 per cent salt addition on 1,000 g of flour is 20 g of salt.
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Frequently asked questions
Is baker's percentage the same as a normal percentage?
No. A normal percentage is a share of the whole. A baker's percentage is always a share of the flour, and the flour is fixed at 100 per cent. That is why the percentages of all the ingredients add up to more than 100 per cent.
What is a typical hydration for bread?
Lean French bread is usually 65 to 75 per cent, a country sourdough 75 to 85 per cent, and focaccia or ciabatta 80 per cent or more. Whole wheat flour absorbs more water, so whole wheat loaves often use a few points more hydration than white loaves.
How do I calculate the total dough weight?
Add up the weights of all ingredients. In percentages, total dough weight = flour weight x (1 + the sum of all percentages / 100). For example, 100 per cent flour, 75 per cent water and 2 per cent salt gives a dough that is 177 per cent of the flour weight.
Why is the percentage based on total flour rather than added flour?
The total flour includes flour in a pre-ferment, such as a sourdough starter or poolish. Counting all of it keeps the ratio meaningful when comparing recipes that use different amounts of pre-fermented flour. The sourdough calculator on this site handles that split.