Baker's Percentage Calculator
Calculate baker's percentages and scale bread recipes while maintaining proper ingredient ratios.
Scale Recipe
Recipe Ingredients
Baker's Percentages
Flour:
100%
Water:
0%
Salt:
0%
Yeast:
0%
Sugar:
0%
Oil/Fat:
0%
Scaled Recipe
Flour:
0 g
Water:
0 g
Salt:
0 g
Yeast:
0 g
Sugar:
0 g
Oil/Fat:
0 g
Understanding Baker's Percentages
Baker's percentage is a method of expressing ingredient ratios in bread recipes where flour is always 100% and all other ingredients are expressed as percentages of the flour weight.
Formula:
Ingredient Percentage = (Ingredient Weight ÷ Flour Weight) × 100
Benefits:
- Easy recipe scaling up or down
- Consistent results regardless of batch size
- Quick identification of dough characteristics
- Professional standard in commercial baking
Common Ranges:
- Water: 60-75% (hydration level)
- Salt: 1.5-2.5%
- Yeast: 0.5-2% (fresh), 0.25-1% (dry)
- Sugar: 0-10%
- Fat: 0-15%
Pro Tips
- • Always weigh ingredients for accuracy
- • Flour is always 100% - never change this
- • Adjust hydration based on flour type and climate
- • Higher hydration = more open crumb structure
- • Keep notes on successful percentage combinations