Baker’s Percentage Calculator
Turn ingredient weights into baker’s percentages, see total dough weight and scale a formula to the weight you need.
How baker’s percentage works
In a baker’s formula every ingredient is expressed as a percentage of the total flour weight, which is always 100%. Percentage = ingredient weight ÷ flour weight × 100.
Example: 1000 g flour, 700 g water, 20 g salt and 2 g yeast is 100% flour, 70% water, 2% salt and 0.2% yeast. The percentages add up to more than 100% (172.2% here) because the flour is the reference, not the whole.
Scaling a recipe
Enter a target total dough weight and every ingredient is multiplied by the same factor: target ÷ current total. The percentages do not change, so the dough behaves the same whether you bake one loaf or twenty.
FAQ
Why does the total exceed 100%?
Because the percentages are measured against flour only. Adding up all ingredients gives the total formula percentage, which is the dough weight divided by the flour weight.
Which flour should I enter if I use several?
Enter the combined weight of all flours. If part of the flour is inside a starter or preferment, use the dough hydration calculator to count it.
Is the result a guarantee for my bake?
No. It is arithmetic on the numbers you enter. Flour absorption, temperature and fermentation still vary, so adjust by feel.
Other Languages
References
How we make sure
We check this tool with the automated test suites linked below. Example checks are shown in their original language.
- Verification method
- Check a 1000/700/20/2 g formula gives 100/70/2/0.2% and that scaling to a target total preserves the percentages.
- Comparison reference
- Standard formula values and hand arithmetic that follow the King Arthur baker’s percentage definition.
- Verification scope
- Only these samples and boundaries are checked; this does not prove correctness for every input or guarantee a bake.
Test source and cases (select a file to read it)
-
baker-tools.test.js
- baker percentage: a 1000g flour 700g water 20g salt dough is 70% water and 2% salt
- baker percentage: scaling to a target total keeps every ratio
- baker percentage: zero flour and non-decimal text are rejected
These checks cover the listed examples and boundaries, not every possible input. Round trips and checks using the same library are not independent verification.