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Baker’s percentage calculator

Your dough, made to measure.

Adjust your quantities. Your ingredient weights update instantly.

What are you baking?

Total dough · 1,080 g

12 portions × 90 g

Ready to weigh

Water / hydration · 55%

Flour
440.9 g100%
Water
242.4 g55%
Salt
8.8 g2%
Yeast
8.8 g2%
Oil or butter
44.1 g10%
Sugar
26.4 g6%
Add-ins
308.6 g70%
Open bake journal
g
Water / hydration
The total water as a percentage of all flour. 65% means 65 g of water for every 100 g of flour.

Water as a percentage of all flour.

%
Yeast, salt and extrasYeast 2% · Salt 2% · Oil or butter 10% · Sugar 6% · Add-ins 70%

All percentages are based on the total flour weight.

What will make it rise?
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How to use this ingredient list

Every ingredient is compared with the total flour. All flour together is always 100%.

What happens next?

  1. Weigh the ingredients in the recipe list.
  2. Mix and knead using the method in your recipe.
  3. 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.
Read the guide with a complete worked example

Keep it useful

Not a bare calculator. Not a baking laboratory either.

Exact where possible

Weights, hydration and scaling factors are deterministic and verifiable.

Honest where it varies

Fermentation is biological, so V1 will not pretend to predict an exact time.

Made to be used

Clear for beginners and quick enough for experienced home bakers.