Baker’s percentage calculator

Enter ingredients as percentages of flour, or choose a target dough weight. The result shows each ingredient and each loaf. Recipe already in grams? See its percentages.

Scale your batch

860 g of dough · 70% hydration

Flour (g)100%≈ 3⅔ cups Water (%)350 g≈ 1½ cups Salt (%)10 g≈ 1⅔ tsp

Volumes are rough, from USDA cup weights for bread flour, water and table salt; weigh for bread. Other flours.

More inputs: loaf shape, target dough weight, ounces, loaves, other ingredients

Loaf shape Scale from Units Number of loaves Other ingredient (%) First flour name Second flour name Second flour, as % of the flour you add

Name your other ingredients (honey, oil, seeds…)

Each gets its own weight in the result. “Other ingredient” becomes their total.

Ingredient 1% of flour

Ingredient 2% of flour

Ingredient 3% of flour

Ingredient 4% of flour

Account for preferment flour and water

Enter its separate flour and water amounts in the selected units. Do not also count it in “Other ingredient.”

Preferment flour Preferment water

Divide by a target loaf weight

Target loaf weight (optional)

500 g flour · 70% water · 2% salt

Your batch makes 860 g of dough.

860 g total. Segment widths show the ingredient weights.

Flour 500 g
Water 350 g
Salt 10 g

Enter your formula →

Ingredient weights
Flour, 100%	500 g
Water, 70%	350 g
Salt, 2%	10 g

One loaf 860 g

Total = flour × (100 + ingredient percentages) ÷ 100. This is formula arithmetic; it does not predict the baking result.

Match dough to equipment Size the whole-batch container

Working from cups? Convert your ingredient weights. For a separate preferment, calculate a levain feed.

Your recipe as percentages

70% hydration; 72.7% counting the starter

Each ingredient as a share of the flour
Flour	500 g	100%
Water	350 g	70%
Salt	10 g	2%
Starter or levain	100 g	20%

960 g of dough. Salt is 1.8% of all the flour, starter included.

Percentages divide each weight by the added flour. Overall hydration adds the starter’s flour and water. Milk, eggs and butter in “anything else” are not counted as water.

The percentages refer to flour.

All added flour types together equal 100%. The second flour’s percentage splits the flour you add; it does not include the flour in the preferment. With 70% water and 2% salt, total formula percentage is 172%. A 500 g flour base produces 500 × 172 ÷ 100 = 860 g dough. To target 1,000 g dough, flour = 1,000 × 100 ÷ 172 = 581.4 g.

Starter and preferment: enter their flour and water separately

This calculator adds the preferment flour and water you enter to the batch. Overall hydration is all the water divided by all the flour. If “Other ingredient” holds flour or water we can’t see, we can’t give an overall hydration; milk, eggs, fruit and butter never count as water automatically.

When you scale to a target dough weight, the preferment flour and water come off the target first, and the rest of the formula is scaled to fill what is left. A preferment heavier than the target gives an error. The result shows every ingredient’s weight so you can follow the sums.

Next, check banneton and pot size or choose an appropriate scale .

Scale your batch

Your batch makes 860 g of dough.

A recipe in grams? See its percentages

70% hydration; 72.7% counting the starter

The percentages refer to flour.

Starter and preferment: enter their flour and water separately