Bread Baker Percentage Calculator

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

About Bread Baker Percentage Calculator

In baker's percentage every ingredient is expressed as a percentage of the flour weight, so flour is always 100% and hydration is simply water divided by flour. Percentages make recipes scale and compare cleanly: a 68% hydration dough behaves the same whether you mix 500 g or 50 kg of flour.

Formulas

Hydration

hydration % = water / flour x 100

Any ingredient

ingredient % = ingredient weight / flour weight x 100

Worked example

With the default values below, Bread Baker Percentage Calculator returns Hydration (water as % of flour) of 68.00%. Change any input above and every figure here is recalculated in your browser.

Inputs used

Flourminimum 1 g: 1,000 g
Waterminimum 0 g: 680 g
Saltminimum 0 g: 20 g
Starter or prefermentminimum 0 g: 200 g

Results

Hydration (water as % of flour): 68.00%
Salt in baker's percentage: 2.00%
Starter in baker's percentage: 20.00%
Total dough weight: 1,900 g

Step by step

1Values used
2Hydration
3Any ingredient
4Hydration (water as % of flour)= 68.00
5Salt in baker's percentage= 2.00
6Starter in baker's percentage= 20.00
7Total dough weight= 1,900 g

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 2 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

How is the Bread Baker Percentage figure worked out?

hydration % = water / flour x 100. In baker's percentage every ingredient is expressed as a percentage of the flour weight, so flour is always 100% and hydration is simply water divided by flour.

Why does this matter?

Percentages make recipes scale and compare cleanly: a 68% hydration dough behaves the same whether you mix 500 g or 50 kg of flour.

What do I need to enter?

Enter flour, water, salt, starter or preferment. The defaults shown are a realistic worked example — swap in your own figures to get a result you can use.