Baker's Percentage Calculator
Calculate precise ingredient ratios for perfect bread and pastry recipes
Baker's Percentage Calculator
Flour Base (Always 100%)
Quick Recipe Presets
Recipe Ingredients
Recipe Summary
Total Baker's %: 170.0%
Flour Base: 1000.0g
Ingredient Count: 4 items
Recipe Yield: 1700.0g
Quick Recipe Scaling
Example Recipe: Basic Sourdough
Baker's Percentages
Flour: 100% (1000g)
Water: 75% (750g)
Sourdough Starter: 20% (200g)
Salt: 2% (20g)
Recipe Calculations
Water: 1000g × 75% = 750g
Starter: 1000g × 20% = 200g
Salt: 1000g × 2% = 20g
Total Weight: 1000g + 750g + 200g + 20g = 1970g
Hydration: 75% (ideal for sourdough)
Hydration Guide
Low Hydration (50-65%)
Bagels, pasta, stiff doughs
Medium Hydration (65-75%)
Sandwich bread, pizza dough
High Hydration (75-85%)
Artisan bread, sourdough
Very High Hydration (85%+)
Ciabatta, focaccia, no-knead
Common Percentages
Baker's Math Tips
Flour is always 100% - this is your base
Total percentages don't add up to 100%
Easy to scale recipes up or down
Consistent results every time
Perfect for recipe development
Understanding Baker's Percentage
What is Baker's Percentage?
Baker's percentage (also known as baker's math) is a method used to express the ratio of ingredients relative to the flour weight in a recipe. The flour weight is always considered 100%, and all other ingredients are expressed as percentages of the flour weight.
Why Use Baker's Percentage?
- •Easy recipe scaling without losing proportions
- •Consistent results across different batch sizes
- •Professional standard in commercial baking
- •Easier recipe modification and development
Calculation Formula
Baker's Percentage Formula:
Percentage = (Ingredient Weight ÷ Total Flour Weight) × 100
Weight Calculation:
Weight = (Percentage ÷ 100) × Flour Weight
Key Principles
- • Flour = 100% (always the base)
- • Water percentage = hydration level
- • Salt typically 1.5-2.5% of flour weight
- • Yeast varies: 0.5-1.5% for dry, 2-4% for fresh
Remember: In baker's math, the total percentages will exceed 100% because flour is the 100% base, and other ingredients add to this base.