Exact where possible
Weights, hydration and scaling factors are deterministic and verifiable.
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Baker’s percentage calculator
Your dough, made to measure.
Adjust your quantities. Your ingredient weights update instantly.
Total dough · 920 g
8 bagels × 115 gReady to weigh
Water / hydration · 55%
- Flour
- 572 g100%
- Water
- 314 g55%
- Salt
- 11.4 g2%
- Yeast
- 5.7 g1%
- Sugar
- 17.1 g3%
Weights are rounded for weighing; their sum may differ slightly from the calculated total. Small additions stay in grams.
Open bake journalHow to use this ingredient list
Every ingredient is compared with the total flour. All flour together is always 100%.
What happens next?
- Weigh the ingredients in the recipe list.
- Mix and knead using the method in your recipe.
- Watch the dough: proofing time changes with temperature, flour, and the amount of yeast or starter.
Take your quantities into the formula builder.Continue with this recipe →
Baking language, translated
Three terms that sound harder than they are.
You do not need to be a baker to use the calculator. Here is what the most important terms mean in plain language.
- Hydration
- The amount of water compared with the total amount of flour.65% means 65 g of water for every 100 g of flour.
- Baker's percentage
- A way to compare every ingredient with the flour. All flour together is always 100%.2% salt means 2 g of salt for every 100 g of flour.
- Starter
- An active mixture of flour and water that makes sourdough rise.A starter at 100% hydration contains equal weights of flour and water.
Keep it useful
Not a bare calculator. Not a baking laboratory either.
Honest where it varies
Rising times are estimates. Use the baking planner as a guide and check the dough before moving on.
Made to be used
Clear for beginners and quick enough for experienced home bakers.