Baker's Percentage Calculator

Baker's percentage expresses every ingredient as a percent of the total flour weight, with flour fixed at 100 percent. So 1000 grams of flour with water at 65 percent means 650 grams of water. It lets bakers scale a recipe to any batch size.

Hydration is the water as a percent of the flour weight. A dough at 65 percent hydration has 650 grams of water per 1000 grams of flour. Higher hydration gives a more open, airy crumb but a stickier dough.

Because every percent is measured against flour, not against the whole dough. Flour alone is 100 percent, so adding water at 65 percent and salt at 2 percent gives a total of 167 percent. That is normal and expected.

Just change the flour weight. Because all the percentages are tied to flour, doubling the flour doubles every ingredient automatically while keeping the same hydration and balance.

Salt is commonly 1.8 to 2.2 percent of the flour weight, and instant yeast is often 0.5 to 1 percent for a slower rise or 1 to 2 percent for a faster one. These are starting points you can adjust to taste and schedule.