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A browser-based sourdough baker's percentage calculator tool. No data sent to server.

📘 How to Use

  1. List all ingredients, specifying their type (Flour, Liquid, Other) and weight in grams.
  2. Instantly check the automatically calculated Baker's Percentage and total hydration in the recipe preview.

Sourdough Baker's Percentage Calculator

Baker's Percentage Recipe

Ingredient Weight (g) Baker's %
Total 0g 0%
Total Hydration
0%
💡 Hydration Guide Bagels: 50-55% / Sandwich Bread: 60-65%
Rustic Bread: 70-80% / Ciabatta: 80%+
* These results are theoretical guidelines. Adjust hydration based on room temperature, humidity, and the absorption capacity of your flour.

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Article

Baker's Percentage Calculator｜Effortlessly Calculate Dough Ratios

This online tool is designed for bakers to instantly calculate the Baker's Percentage and total hydration of their recipes. Simply input your ingredients and weights to generate a clear, shareable recipe card, perfect for refining your home or professional baking formulas.

💡 Tool Overview

  • Real-Time Calculations: Instantly calculates the Baker's Percentage for all ingredients based on the total flour weight (set to 100%).
  • Total Hydration Analysis: Automatically determines the overall dough hydration, a key metric for texture, crumb, and handling.
  • Dynamic Recipe Building: Easily add, remove, or modify ingredients on the fly with a live-updating recipe preview.
  • Export as Image: Download your final recipe as a clean, easy-to-read PNG image, complete with a helpful hydration guide, ready to be saved or shared.
  • Browser-Based Privacy: All calculations are performed in your browser. No recipe data is sent to or stored on any server.

🧐 Frequently Asked Questions

Q. What exactly is Baker's Percentage?

A. Baker's Percentage is a notation method where ingredient quantities are expressed as a percentage of the total flour weight, which is always considered 100%. This system makes it simple to scale recipes, compare formulas, and understand the relative proportions of water, salt, and yeast at a glance.

Q. Why is the total percentage in my recipe over 100%?

A. This is completely normal and a core feature of Baker's Percentage. Since flour is the 100% baseline, the sum of all percentages (including the flour itself) will always exceed 100%. For example, a basic recipe with 100% flour, 70% water, and 2% salt would have a total percentage of 172%.

📚 The "Baker's Math" Advantage

The concept of Baker's Percentage, often called "baker's math," standardized baking by moving away from inconsistent volume measurements like cups. By using weight and expressing everything relative to the flour, bakers can achieve consistent, repeatable results. This system not only simplifies scaling a recipe up or down but also allows a baker to understand a dough's characteristics instantly. A quick look at "75% hydration" immediately signals a wet, slack dough that will likely produce a bread with an open, airy crumb.