Baker's Percentage Calculator

Every ingredient expressed as a percentage of the flour weight — the way professional bakers actually write and scale formulas.

Flour weight → ingredient weights

Weigh your flour on a kitchen scale — everything else is a percentage of this number.
This is hydration — higher percentages make a wetter, stickier dough.
Most bread doughs use around 1.8–2.2% salt by flour weight.
Instant or active dry yeast — less yeast means a slower, longer rise.

Target dough weight → flour weight

The total weight you want the finished dough to be, e.g. to fill a specific pan or make a set number of rolls.
This is hydration — higher percentages make a wetter, stickier dough.
Most bread doughs use around 1.8–2.2% salt by flour weight.
Instant or active dry yeast — less yeast means a slower, longer rise.

Mixing Larger Batches?

A stand mixer takes the arm work out of mixing once your baker's percentages scale up past what's comfortable to knead or beat by hand.

Why flour is always 100%

Baker's percentage sets flour as the fixed reference point at 100%, and expresses every other ingredient as a percentage of that flour weight by mass — a 70% hydration dough means the water weighs 70% of what the flour weighs, regardless of how big or small the batch is. This is exactly why professional formulas are written this way: the same percentages scale perfectly from a single loaf to a hundred, which a "2 cups flour, 1 cup water" recipe simply can't do reliably.

Weight, not volume, is what makes this work

A cup of flour can vary by 10-20% in actual weight depending on how it's scooped versus spooned and leveled — baker's percentage only works because it's built on weight, which doesn't have that ambiguity. If you're used to volume measurements, a kitchen scale is the one piece of equipment that makes this whole system click.

Solving backward is just as useful as solving forward

Knowing your percentages but needing a specific total dough weight (to fill a specific pan, or hit a target number of rolls) is at least as common as starting from a flour weight — the second calculator solves exactly that, working backward from your target total to the flour weight that gets you there.

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