Baker's Percentage Calculator
Flour is 100%; everything else is a percentage of the flour. Enter grams to get percentages, or percentages to get grams — fill either column and it solves the other.
| Ingredient | Grams | Percent |
|---|---|---|
How it works
For each row: if you typed grams, the percentage is grams ÷ flour × 100. If you typed a percent, the grams are percent × flour ÷ 100. If both are filled, the grams value wins. The total dough weight is the flour plus every ingredient — handy for splitting into loaves.
FAQ
Why do the percentages add up to more than 100%?
They're percentages of the flour, not of the dough. 100% flour + 70% water + 2% salt = 172% total, i.e. the dough weighs 1.72× the flour.
How do I hit an exact dough weight?
Divide your target dough weight by the total percentage (as a decimal). Want 900 g of a 172% formula? 900 ÷ 1.72 ≈ 523 g flour, then let the calculator fill in the rest.
How does my sourdough starter fit in?
Levain is usually written as its own line (e.g. 20%). To see how it changes your real hydration, use the sourdough hydration calculator.