Baker percentage
Express ingredients relative to total flour and resize a dough to your target mass. Drag the graph handles to change inputs and explore the result.
Your inputs
The editable example is illustrative. Enter your own dimensions, operating data, prices, and fees. Results update as you edit.
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How it works
- Baker percentage = ÷ Total flour basis × 100; Hydration (water/flour) = Water mass ÷ Total flour basis × 100; Scale factor = ÷ Scaled dough mass
- Worked example: 500 g Flour + 350 g Water mass + 10 g Salt mass = 860 g; 70% Water mass; 2% Salt mass; 1,720/860 = 2
- Supported input limits: Entries: 1–50; : 0 ≤ x ≤ 1,000,000,000,000
Input and formula key
Your result
Complete the inputs to see your result.
Assumptions and limitations
All masses are grams. Total flour is the 100% reference, not total dough mass; ingredient percentages may sum above 100%. Hydration counts only rows marked as water, so water within eggs, milk or starters is not inferred.
Sources
- King Arthur Baking — baker percentage Sources reviewed: 2026-10-06
- King Arthur Baking — ingredient measurement reference Sources reviewed: 2026-10-06
