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Live Ferment Timer
Dough temp — how warm your mixed dough feels (use a probe thermometer for accuracy). Inoculation — starter weight divided by flour weight × 100 (e.g. 100g starter in 500g flour = 20%). The timer updates as you type and shows a ±25% window because every kitchen is different. Open Start time, starter, cold retard to: set when you begin bulk fermentation and get a "ready at" clock; adjust for whether your starter is freshly fed, at peak, or hungry; or model a cold retard in the fridge. DoughRise Coach subscribers can record actual bulk times — after 3 bakes the predictions are calibrated to your kitchen, starter, and flour.
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The baker's percentage calculator
for scaling any recipe precisely
Quick answer
Baker's percentage = (ingredient weight ÷ total flour weight) × 100. Flour is always 100%. Example: 500g flour and 350g water → 350 ÷ 500 × 100 = 70% hydration.
The baker's percentage calculator converts bread recipes in both directions: input gram weights to get percentages, or input your percentages and a flour weight to get the exact grams for each ingredient. It handles any number of ingredients and recalculates the total dough weight automatically.
Baker's percentages are the universal language of professional bread baking. Every ingredient is expressed as a percentage of the total flour weight, which is always 100%. Water at 70% means 70g of water for every 100g of flour. Salt at 2% means 2g of salt for every 100g of flour. This notation makes it easy to compare recipes, spot differences in hydration or enrichment at a glance, and scale any batch size with one multiplication.
Once you understand baker's percentages, you can read any professional recipe and immediately grasp its character. High hydration? Low yeast? Heavy enrichment? It is all visible in the numbers without having to read the method.
These are starting points — the calculator converts your own recipe to and from these percentages exactly.
100%
Flour is always the base
2-way
Grams to % or % to grams
Any
Batch size, scale instantly
How It Works
How baker's percentages actually work
Flour is the fixed point the whole system hangs off. Whatever the recipe, total flour weight is set to 100%, and if you're blending two or three flours together (say, strong white plus a wholemeal boost), it's the combined weight of every flour that equals 100%, not each one separately. Every other ingredient's percentage is then calculated the same way, independently: grams divided by total flour grams, times 100. Water isn't a percentage of the salt, or the yeast a percentage of the water. Each figure is only ever measured back against that one fixed flour baseline, which is exactly why you can change your hydration without having to rework the salt or yeast maths at all.
That independence is also what makes scaling so quick. Add every ingredient's percentage together (flour's 100% included) and you get what professional bakers call the total formula percentage, the whole recipe expressed as one number relative to flour. Multiply that by your flour weight and divide by 100, and you have your total dough weight in one step, without adding up individual gram figures. It's a small trick, but it's the difference between reaching for a calculator every time you change batch size and just doing the sum in your head at the bench.
Worked example: scaling an everyday loaf
Say you've got a go-to recipe written as percentages, flour 100%, water 65%, salt 2%, instant yeast 0.2%, and you want to bake a bigger batch, enough for a loaf to take round to a mate's on a Friday as well as your own. Using the baker's percentage calculator's % → Grams mode with a target flour weight of 1,000g:
- Water: 1,000g × 65% = 650g
- Salt: 1,000g × 2% = 20g
- Instant yeast: 1,000g × 0.2% = 2g
- Total dough: 1,000g + 650g + 20g + 2g = 1,672g
Check it against the total formula percentage and it lines up: 100% + 65% + 2% + 0.2% = 167.2%, and 1,000g × 1.672 = 1,672g. Same answer, worked two different ways. Notice that water, salt and yeast are each still just a percentage of the 1,000g flour figure, none of them are a percentage of each other or of the running total.
Common baker's percentage mistakes
Treating percentages as a share of the total dough, not the flour
The single most common mix-up. In baker's percentage, everything is measured against flour weight, never against the finished dough weight, and never against another ingredient. A 65% hydration dough isn't "65% water by dough weight", it's 65g of water for every 100g of flour, which works out closer to 39% of the total dough once salt and yeast are folded in. Keep flour as the only denominator and the maths stays simple.
Forgetting a flour blend has to add up to 100% together
If a recipe uses 800g strong white and 200g wholemeal, that's 1,000g of flour total, so the blend is 80% white and 20% wholemeal within a combined 100%, not each flour rated at 100% on its own. Miss this and every other percentage in the recipe (hydration especially) ends up calculated against the wrong base weight.
Eyeballing salt and yeast because the percentages look small
A 0.1% difference sounds like nothing, but at 1,000g flour that's a full gram of instant yeast, enough to noticeably speed up or slow down your bulk ferment. Salt at 1.8% instead of 2.2% is a real, tasteable difference too. Weigh these on a scale that reads to 0.1g rather than rounding to the nearest gram by eye, it's the cheapest upgrade you can make to consistency.
Frequently Asked
Questions about
baker's percentages
What is baker's percentage and why do bakers use it?
Baker's percentage expresses every ingredient as a percentage of the total flour weight. Flour is always 100%. Water at 70% means 70g of water per 100g of flour. This system makes it easy to compare recipes, spot hydration differences at a glance, and scale a recipe to any batch size without recalculating each ingredient individually. It is the universal language of professional baking, and once you understand it, recipes from any source become immediately readable.
How do I scale a bread recipe up or down?
Convert the recipe to baker's percentages first, then multiply each percentage by your new flour weight. If your original recipe uses 500g flour and you want to scale to 1000g, every other ingredient doubles. With baker's percentages, scaling is always a single multiplication per ingredient. The calculator handles both directions: input grams to get percentages, or input percentages and a flour weight to get grams.
What are typical baker's percentages for sourdough?
A standard country loaf sourdough in baker's percentages: flour 100%, water 70 to 80%, sourdough starter 15 to 20%, salt 2 to 2.2%. High-hydration loaves push water up to 85%. Enriched doughs add butter (5 to 20%) and eggs (10 to 30%), which effectively reduce the water needed. Salt is almost always between 1.8 and 2.5% in bread.
Can baker's percentages add up to more than 100% in total?
Yes, and they almost always do. Add flour (100%) to water, salt and yeast and a typical lean dough comes to somewhere around 165 to 170% total formula percentage. That total isn't an error, it simply reflects that the dough weighs more than the flour alone. It's actually a shortcut: multiply your flour weight by the total formula percentage and you get total dough weight in one step, without adding up individual grams.
How do I convert a normal recipe (cups or a home method) into baker's percentages?
Weigh every ingredient in grams first, converting cups or spoons using the ingredient converter calculator if that's what the recipe gives you. Then use this calculator's Grams to % mode: enter the flour weight and every other ingredient's weight, and it works out each one's percentage against the flour automatically. Once it's in percentages, you can scale the recipe to any batch size without touching a cup measure again.
Does fresh yeast use the same percentage as instant yeast?
No. Fresh yeast is roughly three times less concentrated than instant yeast by weight, so a recipe using 0.2% instant yeast needs closer to 0.6% fresh yeast for the same leavening power. Baker's percentages don't convert between yeast types on their own, they just tell you the weight relative to flour for whichever yeast the recipe specifies. Use the yeast conversion calculator first to work out the right weight for your yeast type, then express that as a percentage of your flour.
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