Free recipe tool
Baker's percentage calculator
Turn weighed dough ingredients into percentages and scale the formula from a new flour mass.
Method
Flour is the 100 percent reference
Each ingredient percentage is its mass divided by flour mass, multiplied by 100. Rows deliberately marked as water are summed for hydration. A new flour mass scales every ingredient from its calculated percentage.
The convention follows Oklahoma State University Extension. Mass factors follow NIST SP 1020.
Worked example
With 500 g flour, 350 g water is 70 percent hydration. If the formula is scaled to 750 g flour, that water row becomes 525 g.
Good to know
Baker's percentage questions
Can I enter cups or spoons?
No. The calculation accepts mass units only and does not guess ingredient density.
Which liquids count toward hydration?
You decide by marking the relevant ingredient rows as water.
Keep the dough formula in your cookbook
Store the weighed formula and your own method together when you build a cookbook.