Baker's Percentage Calculator
Baker's percentages express every ingredient as a percentage of the total flour weight. Flour is always 100%. This calculator takes your flour weight and percentages for water, starter, and salt, and gives you exact gram amounts. You can also work backwards -- enter your desired total dough weight, and it'll calculate everything for you.
Always 100% in baker's math
65-70% for beginners, 75-85% for open crumb
10-25% is typical for most recipes
1.8-2.2% is the standard range
Flour
100%500.0g
Water
72%360.0g
Starter
20%100.0g
Salt
2%10.0g
Total Dough
970.0g
Frequently Asked Questions
What is baker's percentage?
Baker's percentage expresses each ingredient as a percentage of the total flour weight. Flour is always 100%. So 70% hydration means 70g of water for every 100g of flour.
How do I calculate hydration?
Divide the total water weight by the total flour weight, then multiply by 100. Remember to account for the flour and water in your starter.
What's a good hydration for beginners?
Start at 65-70%. This gives a workable dough that's not too sticky. As you get more comfortable, you can push to 75-80% for a more open crumb.