Baker's Percentage Calculator
Flour is 100%; every other ingredient is a percentage of it — the bread ratio every formula is built on. Enter grams to get percentages, or percentages to get grams, and it solves the other column for you.
| 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.
Is a "bread ratio" the same as baker's percentage?
Yes — a bread ratio expresses each ingredient relative to the flour (100%), which is exactly what baker's percentage does. A 5:3 flour-to-water ratio is the same as 60% hydration, so this works as a bread ratio calculator too.