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.
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.
Keep the formula with the recipe.
Record ingredients and scale your next bake in Bake⁺.