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Professional bakers express every ingredient as a percentage of the total flour weight — flour is always 100%, and everything else (water, salt, yeast) is a percentage of that, making recipes trivially easy to scale to any batch size.
This calculator converts baker's percentages into actual ingredient weights for your batch.
How it works
Enter your flour weight and each ingredient's baker's percentage (common defaults are pre-filled for a basic bread dough). The calculator multiplies each percentage by the flour weight to find that ingredient's actual weight, then sums everything for the total dough weight.
- Enter flour weight (g, always 100%).
- Enter water (% of flour).
- Enter salt (% of flour).
- Enter yeast (% of flour).
- Enter sugar (% of flour, optional).
- Enter butter/fat (% of flour, optional).
- Click Calculate to see your results.
Examples
1000g flour, 65% hydration
For 1000g of flour at 65% hydration, 2% salt, and 1% yeast, you need 650g water, 20g salt, and 10g yeast — a 1680g total dough weight.
Who should use it
- Converting a bread formula given in baker's percentages into actual gram weights.
- Scaling a favorite bread recipe up or down to a different flour quantity.
Industry applications
- Professional and home baking
- Recipe development and bakery production planning
Advantages
- Uses the same professional convention real bakeries and recipe formulas rely on.
- Makes scaling a recipe to any batch size trivial — just change the flour weight.
Limitations
- Limited to a fixed set of common ingredients (water, salt, yeast, sugar, butter) rather than an unlimited custom ingredient list.
Common mistakes to avoid
- Confusing baker's percentage with a normal recipe percentage that must sum to 100% — it doesn't work that way, since everything is relative to flour alone.
- Forgetting that scaling a recipe with baker's percentages is as simple as changing the flour weight — every other ingredient scales automatically and proportionally.
Best practices
- Once you have a working formula, change only the flour weight to scale the entire recipe up or down — every other ingredient weight follows automatically.
Tips
- Bread hydration typically ranges from about 60% (firmer, easier-to-shape doughs) to 80%+ (wetter, more open-crumb breads like ciabatta) — adjust the water percentage to match your desired style.