Baker’s Percentage Calculator

Calculate precise ingredient proportions for your baking recipes using the professional baker’s percentage method. This calculator helps you maintain consistency and scale recipes with ease.

Why Use This Calculator?

• Professional Accuracy: Use the same method professional bakers use
• Easy Scaling: Scale recipes up or down while maintaining perfect ratios
• Recipe Development: Experiment with recipes by adjusting single ingredients
• Consistent Results: Achieve the same quality every time you bake
• Universal Standard: Works with any unit of measurement (grams, ounces, etc.)

How to Use It

1. Enter the total flour weight (this is your 100% reference)
2. Input the desired percentages for other ingredients:
   • Water (hydration level)
   • Salt
   • Yeast or starter
   • Additional ingredients
3. Get the exact weight for each ingredient

Understanding Baker’s Percentages

Baker’s percentages are based on the flour weight being 100%. All other ingredients are expressed as a percentage of the flour weight. For example:

• 67% hydration means the water weight is 67% of the flour weight
• 2% salt means the salt weight is 2% of the flour weight
• 20% starter means the starter weight is 20% of the flour weight

Common Baker’s Percentages

Basic White Bread

• Flour: 100%
• Water: 60-65%
• Salt: 2%
• Yeast: 1%

Sourdough Bread

• Flour: 100%
• Water: 65-75%
• Salt: 2%
• Starter: 15-30%

Enriched Dough (like Brioche)

• Flour: 100%
• Water: 50-60%
• Salt: 2%
• Yeast: 1%
• Butter: 25-50%
• Eggs: 15-30%
• Sugar: 10-20%

Tips for Success

1. Accurate Measurements: Always use weight measurements (grams or ounces) rather than volume
2. Room Temperature: Ingredients should be at room temperature unless specified otherwise
3. Hydration Levels: Start with lower hydration and adjust based on flour type and experience
4. Salt Percentage: Keep between 1.8-2.2% for best results
5. Scaling: Use baker’s percentages to easily scale recipes up or down

Technical Notes

• The calculator uses the standard baker’s percentage formula: (ingredient weight / flour weight) × 100%
• Flour is always 100%, and total percentages typically exceed 100%
• Results are rounded to the nearest gram/ounce for practical use
• Hydration calculations include water from all liquid ingredients

Remember: While baker’s percentages provide precise measurements, factors like flour type, humidity, and temperature can affect the final result. Adjust ingredients as needed based on dough feel and experience.