Free Baker's Percentage Calculator
Scale any bread or pizza dough recipe up or down with professional baker's math. All ingredient weights update dynamically in grams.
🌾 Baker's Formula & Scaling
Baker's Percentages (Flour = 100%)
⚖️ Scaled Ingredient Weights
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Understanding Baker's Percentages
In baking, regular percentages (where all components sum to 100%) make recipe scaling cumbersome. In Baker's Percentages, the total weight of flour is always defined as the 100% baseline. Every other ingredient is expressed as a ratio relative to that flour.
Why Professional Bakers Use It
Whether making one 500g baguette or a commercial batch of 200 loaves (100 kg), the proportions remain identical. If a baker wants 75% hydration and 2% salt, they simply multiply the desired flour weight by 0.75 and 0.02.
Reverse Scaling from Target Dough
If your banneton proofing basket holds exactly 900g of dough, our reverse calculator divides your target weight by the sum of all percentages to determine the exact grams of flour required: $ ext{Flour} = ext{Target Dough} / (1 + sum ext{Percentages})$.
Frequently Asked Questions
Why does the sum of baker's percentages exceed 100%?
Because flour alone is set to 100%. Adding 75% water, 20% sourdough starter, and 2% salt produces a total formula percentage of 197%. This allows instant visual comparison of dough hydration and saltiness across recipes.
What is standard sourdough hydration for beginners?
Beginner sourdough bakers should target 68% to 72% hydration. High hydration (78%-85%) creates an open, custardy crumb but requires advanced coil folding and gluten development techniques to prevent sticky dough puddles.
What is the standard baker's percentage for salt?
Between 1.8% and 2.2% (typically 2.0%) of flour weight. Salt tightens the gluten mesh, slows fermentation for better flavor development, and brings out the natural wheat sweetness.