Baker's Percentage Calculator
Turn a dough's weights into baker's percentages and hydration — or percentages back into grams for any flour amount.
Hydration
70%
- Total dough
- 1,727 g
Hydration here counts the water line only — milk, eggs or other liquids add more.
Formula (flour = 100%)
| Ingredient | Grams | Baker's % |
|---|---|---|
| Flour | 1,000 | 100% |
| Water | 700 | 70% |
| Salt | 20 | 2% |
| Yeast | 7 | 0.7% |
Show the work
Hydration
hydration = water ÷ flour × 100
700 ÷ 1,000 × 100 = 70%
How it works
Baker's percentage = ingredient weight ÷ flour weight × 100 (flour = 100%); hydration = water ÷ flour × 100; grams = flour × percentage ÷ 100
Questions
- How does the baker's percentage calculator work?
- Baker's percentage = ingredient weight ÷ flour weight × 100 (flour = 100%); hydration = water ÷ flour × 100; grams = flour × percentage ÷ 100.
- What do I need to enter?
- I have, Flour, Water, Salt, Yeast, Other ingredients (optional) — one per line: name amount. Optional fields can be left blank.
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