Baker percentage
Express ingredients relative to total flour and resize a dough to your target mass.
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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Your result
Complete the inputs to see your result.
How it works
- Baker percentage = Mass ÷ Total flour basis × 100; Hydration (water/flour) = Water mass ÷ Total flour basis × 100; Scale factor = Target mass ÷ Scaled dough mass
- Worked example: 500 g Flour + 350 g Water mass + 10 g Salt mass = 860 g; 70% Water mass; 2% Salt mass; 1720/860 = 2
- Supported input limits: Entries: 1–50; Target mass: 0 ≤ x ≤ 1000000000000
Assumptions and limitations
Masses use grams. Flour is the 100% baker basis; explicitly separate preferment flour and water. These calculations do not determine cooking time, temperature, fermentation or food safety.
Sources
- King Arthur Baking — baker percentage Sources reviewed: 2026-10-06
- King Arthur Baking — ingredient measurement reference Sources reviewed: 2026-10-06
