Baker's Percentage Calculator
Work in baker's percentages with flour as 100%, and flip between percentages and gram weights.
Total dough weight
1,680 g
Flour is the 100% baseline; every other ingredient is measured against it.
Flour
1,000 g · 100%
Water
650 g · 65%
Salt
20 g · 2%
Yeast
10 g · 1%
How it works
In a bakery, recipes are written against the flour. Flour is always 100%, and every other ingredient is a percentage of that flour weight. A dough at 65% hydration uses 650 g of water for every 1000 g of flour.
That's handy because it scales cleanly. Whether you're mixing 500 g of flour or 5 kg, the same percentages give you the right amount of water, salt, and yeast every time.
Switch to "grams → percent" when you've weighed everything out and want to know the ratios instead. The calculator divides each weight by the flour weight to give you the percentage.
Frequently asked questions
Why can the percentages add up to more than 100%?
Because flour is the fixed 100% baseline, not the whole recipe. Water at 65%, salt at 2%, and yeast at 1% push the total past 100 — that's expected and normal for baker's math.
What's a typical hydration for bread?
Most everyday loaves land between 60% and 75% water. Lower makes a stiffer, easier-to-handle dough; higher gives an open, airy crumb but a stickier dough to work with.
How much salt should I use?
Around 2% of the flour weight is standard for bread — that's 20 g of salt per 1000 g of flour. It's enough to season the loaf and keep the yeast in check without tasting salty.