Work out baker percentage conversion instantly with clear inputs, formula shown and shareable results.
In baker's percentage every ingredient is expressed relative to flour, which is always 100%. Total dough weight is flour times the total formula percentage divided by 100, so a formula can be scaled to any batch size by working backwards from the required dough weight.
Baker's percentage
Ingredient weight = flour weight x ingredient % / 100
Scaling
Flour weight = target dough weight x 100 / total formula %
Because dough behaviour is governed by ratios to flour: hydration, salt and yeast levels all mean something relative to flour but nothing relative to total weight. It also makes scaling trivial.
The flour and water in a levain or poolish count towards total formula flour and hydration. Overall hydration must be calculated across the whole formula, not just the final mix.