Convert a bread formula between baker's percentages and absolute weights.
Baker's percentages are relative to flour weight, and the starter contributes both flour and water that must be counted. Ignoring the starter's contribution is what makes hydration come out wrong. Percentages make formulas scale to any batch size and comparable between bakers, which absolute weights never are.
Baker's Percentage
Every ingredient is a percentage of total flour weight, which is always 100 per cent
Every ingredient is a percentage of total flour weight, which is always 100 per cent Baker's percentages are relative to flour weight, and the starter contributes both flour and water that must be counted. Ignoring the starter's contribution is what makes hydration come out wrong.
Percentages make formulas scale to any batch size and comparable between bakers, which absolute weights never are.
This calculator takes 5 inputs: Flour weight, Hydration, Salt, Starter or preferment, Starter hydration. The pre-filled defaults are a realistic starting point — replace them with figures from your own environment for a result you can act on.