Baker's Percentage Calculator
Enter flour and other ingredient weights to get baker's percentages, totals and an optional rescaled recipe for your target dough weight.
Result
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Baker's percentages
Percentages are unchanged by scaling because every ingredient is measured against the same flour baseline.
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How a baker's percentage calculator works
A baker's percentage calculator uses total flour as the 100% baseline. Multiple flours are added together for that baseline, while each ingredient is expressed as its weight divided by total flour weight, multiplied by 100.
To scale a recipe, multiply every ingredient by target dough weight divided by current total weight. The percentages stay unchanged because scaling changes every ingredient by the same factor. Typical reference points for a lean sourdough are water 65 to 80%, salt about 2% and starter 15 to 25%.
ingredient % = (ingredient weight ÷ total flour weight) × 100 Weights are entered in grams. Flag at least one flour so the recipe has a valid 100% baseline.
Baker's percentage calculator FAQ
What is the 100% ingredient in baker's percentages?
Total flour is always 100%. If a recipe uses several flours, add them together for the baseline; each flour is also shown as its share of that total.
Does scaling change the percentages?
No. Scaling multiplies every ingredient by the same factor, so the baker's percentages remain unchanged.
Why must I flag flour?
Without at least one flour, there is no 100% baseline against which to compare the other ingredients.
What are useful sourdough reference points?
A lean sourdough commonly uses water at 65 to 80%, salt at about 2% and starter at 15 to 25%. These are reference points, not requirements.
Are my recipe values saved?
No. The calculation runs in your browser and this tool does not need an account or network connection.