Baker's Percentage Calculator
Plan bread by hydration: flour, water, salt and yeast in grams from baker's percentages.
Your dough
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Quick start
The starter already holds more water or flour than the formula allows. Raise the hydration or use less starter.
- Total dough weight
- g
- Flour to weigh
- g
- Water to weigh
- g
- Salt
- g
- Yeast
- g
Formula
| Ingredient | Baker's % | Formula (g) | Weigh out (g) |
|---|---|---|---|
| Flour | 100 | ||
| Water | |||
| Salt | |||
| Instant yeast | |||
| Oil or fat | |||
| Sugar | |||
| Starter or levain | – | ||
| Total dough |
Formula (g) is the whole recipe. Weigh out (g) is what goes into the bowl.
Good to know
- Baker's percentages are always based on the total flour weight, which counts as 100%.
- The yeast is instant yeast. For active dry yeast use about 1.2 times as much, for fresh yeast about 3 times as much.
- Higher hydration gives an open, chewy crumb but a stickier dough. Most home bread works well at 65–75%.
- With a starter, its flour and water count towards the totals, so the formula stays the same.