Food & drink · Bread math
Baker's percentage calculator.
Turn a weighed formula into flour-based percentages, total dough weight and hydration at a glance.
Ingredient weights
Formula summary
Enter ingredient weights to see the formula.
What the percentages mean
Flour is the reference weight and is written as 100%. Each other ingredient is ingredient weight ÷ flour weight × 100. Hydration is the water percentage; this simple version counts the water field only, so include preferment flour and water in the totals when they are part of the final dough.
All calculations use weight. The result also shows ounces and pounds for practical imperial planning.
Formula sources
Checked
- King Arthur Baking: Baker's Percentage defines flour as 100% and shows the ingredient-weight calculation.
- King Arthur Baking: Hydration in bread dough defines hydration as water divided by flour.
This is formula arithmetic, not a recipe validator. Dough behaviour still depends on flour, temperature, mixing and fermentation.
Scope
For preferments or sourdough, add their flour and water to the corresponding totals if you want overall dough hydration.