Baker Percentage Conversion Calculator

Work out baker percentage conversion instantly with clear inputs, formula shown and shareable results.

About Baker Percentage Conversion Calculator

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.

Formulas

Baker's percentage

Ingredient weight = flour weight x ingredient % / 100

Scaling

Flour weight = target dough weight x 100 / total formula %

Worked example

With the default values below, Baker Percentage Conversion Calculator returns Total Dough Weight of 1,712.000. Change any input above and every figure here is recalculated in your browser.

Inputs used

Flour Weightminimum 0 g: 1,000 g
Hydrationaccepts 0–200 % of flour: 68 % of flour
Saltaccepts 0–10 % of flour: 2 % of flour
Yeastaccepts 0–10 % of flour: 1.2 % of flour

Results

Total Dough Weight: 1,712.000
Water Required: 680.000
Salt Required: 20.0000
Total Formula Percentage: 171.200%

Step by step

1Values used
2Baker's percentage
3Scaling
4Total Dough Weight= 1,712.000
5Water Required= 680.000
6Salt Required= 20.0000
7Total Formula Percentage= 171.200

Assumptions and limits

The result is derived only from the 4 inputs listed above. Anything not among them is not part of the calculation.
In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
Figures are rounded for display to 4 decimal places, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.

How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.

Frequently Asked Questions

Why is flour always 100%?

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.

How do preferments fit in?

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.