Skip to content

Calculator · Ch. 5

Baker's percentage

Every ingredient as a percentage of base flour — and back to grams.

All tools

Every ingredient is a percentage of the base flour weight. Understand baker's percentages.

Enter your base flour weight and each ingredient's weight and this converts between grams and baker's percentages (each ingredient as a percentage of the base flour).

Baker's percentages describe a formula's structure. They do not say whether the formula will work for your flour or your kitchen.

Inputs
Bread flour (500 g)
100.0%
Water (350 g)
70.0%
Salt (10 g)
2.0%
Hydration
70.0%
Salt
2.0%

Why this math · Ch. 5

bakerPct(ingredient) = weightG / baseFlourG × 100

Save this formulaSaving and versioning your own formulas needs a free account.