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Build a formula from baker’s percentages

Set total flour to 100%, choose your other ingredient percentages, and calculate weights for your target dough size.

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All percentages are relative to total flour, not total dough.

Baker’s percentage%
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All flour combined · fixed at 100%

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Flour required
500gTotal formula 168%
Flour100%
500 g
Water65%
325 g
Salt2%
10 g
Yeast1%
5 g
Total weight840 g
◈ Local calculation. Your recipe stays in this browser.How baker’s percentages work ↗

A LITTLE GUIDANCE

Less effort. Clearer results.

01 / Baker’s percentage

Build a formula from baker’s percentages

  1. Keep all flour combined at 100%. Add the other ingredients as percentages of flour weight.
  2. Enter the total dough weight you want before baking.
  3. The calculator divides the dough weight by the sum of percentages to find flour weight, then calculates each ingredient.

Baker’s percentages are based on flour weight and normally add up to more than 100%. The target weight is unbaked dough; baking loses moisture. When using a preferment, separate its flour and water into the overall formula to avoid double counting.

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FAQ

A few useful things to know.

Why do the percentages add up to more than 100%?

Every ingredient is measured relative to flour, which is always 100%. A formula with 100% flour, 65% water and 2% salt totals 167%.

Can I use several types of flour?

Yes. Treat the fixed flour row as all flour combined. After calculating, split that flour weight into your preferred flour blend.

How is the target dough weight calculated?

For a total formula of 168%, 840 grams of dough needs 840 ÷ 1.68 = 500 grams of flour. Each remaining ingredient is its percentage of those 500 grams.