Baker's Percentage Calculator
Convert any bread or pizza recipe between grams and baker's percentages. Flour is always 100%; every other ingredient is a percentage of the flour weight.
Result
How to use it
- Choose Grams → % to analyse a recipe you have, or % → Grams to build one.
- Enter the flour weight. In % → Grams mode you can set flour to 0 and enter a total dough weight instead.
- List the other ingredients with their grams or percentages.
Worked example
King Arthur Baking's ciabatta example: 100% flour, 73% water, 1.8% salt, 1.1% yeast. With 50 lb of flour that is 36.5 lb water, 0.9 lb salt and 0.55 lb yeast. For pizza, a typical formula is 100% flour, 60–70% water, 2–3% salt and 0.1–1% yeast — plug it into the pizza dough calculator, or check water alone with the dough hydration calculator.
FAQ
How do you calculate baker's percentage?
Divide each ingredient's weight by the flour weight and multiply by 100. Flour is always 100%. Example: 33 lb water ÷ 50 lb flour × 100 = 66%.
Why does the total add up to more than 100%?
Because percentages are relative to flour only, not to the total dough. A dough with 65% water and 2% salt totals 167%.
How do I scale a recipe to a target dough weight?
Add up all the percentages, divide the target dough weight by that sum (as a decimal) to get the flour weight, then multiply flour by each percentage. Leave flour at 0 and enter a total weight to do this automatically.
What if my recipe uses several flours?
Add all the flours together; their combined weight is 100%. Each individual flour can then be expressed as a share of that total.