Live formula
Ingredient weights and percentages
| Ingredient | Baker's percentage | Weight |
|---|---|---|
| Flour | 100% | 1,000 g |
| Water | 65% | 650 g |
| Salt | 2% | 20 g |
| Instant yeast | 0.5% | 5 g |
Quick example
Calculate a 65% hydration dough
With 1,000 g flour, water at 65% weighs 650 g, salt at 2% weighs 20 g, and instant yeast at 0.5% weighs 5 g. The complete batch is 1,675 g.
Two directions
Design a formula or analyze one
Percentages to weights
Enter the desired baker's percentage for each ingredient to scale it from flour weight.
Weights to percentages
Enter measured ingredient weights to reveal the formula's baker's percentages.
Total flour
Combine every flour in the recipe before using it as the 100% reference.
Total formula
Flour's 100% plus all other percentages; normally greater than 100%.
Method & source
How baker's math is calculated
The method follows King Arthur Baking's baker's percentage reference: total flour is 100%, ingredient percentage is ingredient weight divided by flour weight, and ingredient weight is flour weight multiplied by its decimal percentage.
Common questions
Baker's percentage FAQ
Why is flour always 100%?
Flour is the reference against which every ingredient is compared.
Can I use ounces or pounds?
Yes. Use the same weight unit for flour and every ingredient.
Why is my total over 100%?
Because the other ingredients are added to flour's 100%.