Cooking & Recipes
Baker’s percentage calculator
Flour = 100% → water, salt and yeast in grams from the %.
- Instant
- Free
- Private (processed locally)
- No sign-up
Compute a dough with baker’s percentage
Enter the flour weight (100%) then hydration, salt and yeast as percentages. The tool gives water, salt, yeast and total dough in grams.
The method
- Flour = 100% (reference weight)
- Water = flour × hydration %
- Salt / yeast = flour × their %
- Total dough = sum of ingredients
Example
| Ingredient | Quantity |
|---|---|
| Flour (100%) | 500 g |
| Water (65%) | 325 g |
| Salt (2%) | 10 g |
| Yeast (1%) | 5 g |
100% local calculation, no data sent.
Frequently asked questions
What is baker’s percentage?
A notation where flour is always 100%, and every other ingredient is expressed as a percentage of the flour weight.
What is hydration?
The percentage of water relative to flour. 65% hydration = 650 g water per 1 kg flour. Higher means a wetter, softer dough.
What are typical percentages?
Salt ~2%, fresh yeast ~1–2% (dry yeast about half). Hydration ranges from ~60% (firm dough) to 80%+ (ciabatta).
Why use this method?
It lets you easily adapt a recipe to any amount of flour while keeping the same ratios.