Master bread and dough formulas with our free baker's math calculator. Instantly calculate ingredient weights, percentages, and total dough hydration for perfect results.
Load Dough Presets
Premium Baking Solutions
www.sweetysbakery.com
| Component / Ingredient | Details / Calculation |
|---|---|
Base Flour (100%) | 500 g |
Water | 350 g (70.0%) |
Salt | 10 g (2.0%) |
Yeast | 5 g (1.0%) |
Professional bakers don't use cups; they use Baker's Percentages. This distinctive formula sets the total weight of flour as 100%, and all other ingredients as a percentage of that flour. This makes scaling recipes up (for a bakery) or down (for a single loaf) incredibly easy. Our Bread Hydration Calculator helps you find the perfect water-to-flour ratio for everything from stiff Bagel dough (55%) to airy Ciabatta (80%).
Volume is inaccurate. One cup of flour can weigh anywhere from 120g to 150g depending on how it's packed. For consistent sourdough starter and bread results, weighing ingredients is non-negotiable.
Yes! A standard 100% hydration starter is composed of equal parts flour and water.
Baker's percentage is a mathematical system used by professionals to express the ratio of ingredients in a recipe. Unlike standard percentages, the total flour weight is ALWAYS 100%.
Add up the weight of all the flours in your recipe. This combined weight is your 100% base.
Take the weight of any other ingredient (like water or salt) and divide it by the total flour weight.
Multiply that result by 100 to get the Baker's Percentage for that specific ingredient.
Once your recipe is in percentages, you can scale to any batch size by simply deciding how much total flour you want to use, and multiplying it by the percentages.
Common questions about using Baker's Math for bread and pastry.