Baker's Percentage Calculator — Total Flour Is 100%
Enter each ingredient with its weight in grams and its role (flour, water, or other). The calculator sums all flour weights as 100%, then expresses every ingredient as a percent of total flour weight. Hydration is water weight ÷ total flour × 100. Multiple flours are summed correctly — each is not treated as its own 100%. This is a defined mathematical convention, not an estimate. Works by weight only.
What this calculator determines
It calculates each ingredient's baker's percentage and the dough hydration, with total flour defined as 100% and every ingredient expressed as a percent of total flour weight.
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Examples
500 g flour, 350 g water, 10 g salt
500 g flour, 350 g water, 10 g salt (other)
Calculation
- Total flour = 500 g = 100%
- Water = 350 ÷ 500 = 70%
- Salt = 10 ÷ 500 = 2%
- Hydration = 70%
Flour 100%, Water 70%, Salt 2% — hydration 70%
Assumptions & Conventions
- Total flour = 100%
- All flour weights are summed and that total is defined as 100%; each flour is its own percent of the total.
- By weight only
- Calculations use ingredient weights in grams, not volume measures.