Baker's Percentage Calculator
Calculate bread ingredients using baker’s percentages, where flour is always 100%.
Last updated · View algorithm, constants and default inputs (JSON)
About this calculator
Baker’s percentages express each ingredient as a share of flour weight, with flour set to 100%. Hydration is water divided by flour, so 700 g water with 1,000 g flour is 70%.
Worked example
calculated with the default values below
Flour 1,000 g · Hydration (water) 70 % · Salt 2 % · Yeast 1 % Water 700.0 g · Salt 20.0 g · Yeast 10.00 g · Total dough weight 1,730 g · Baker’s hydration (water ÷ flour) 70.0 %
General background references
Disclaimer
These calculators give general cooking guidance. Ingredient density, oven calibration, altitude and equipment all vary, and safe minimum internal temperatures always take precedence over timings. Follow the food-safety advice issued by your national authority.
Implementation source
This record describes the implementation used by this page. It is not independent validation. External references, when available, support only the stated formula or definition; estimates and custom rules retain their own assumptions.
Formula and variables
W = F × h ÷ 100; H = W ÷ (F + W + S + Y) × 100
- F
- Flour mass
- h
- Hydration %
- W
- Water mass
- S
- Salt mass
- Y
- Yeast mass
- H
- True hydration %
Baker's percentages use flour as 100%; h is entered in percent; H is water as a share of the total dough, not the recipe hydration.
Frequently asked questions
How is baker’s hydration calculated?
Hydration is water weight divided by flour weight × 100. With 700 g water and 1,000 g flour, the result is 70%, regardless of salt or yeast. The other outputs show ingredient weights and total dough weight.