What This Calculator Calculates
Enter a total flour weight and ingredient weights to calculate each ingredient's baker's percentage. The result also shows total ingredient weight, total dough weight, and total formula percentage. It may show hydration when an ingredient row is named Water. The calculation uses the weights you enter.
How to Enter Ingredients and Calculate
The calculator starts with 1000 g of flour and rows for Water 700, Salt 20, and Yeast 7. Replace these values or use them as a starting point.
- Enter a Total flour weight greater than zero. Combine multiple flour types into this one total.
- Choose a Weight unit: grams (g), kilograms (kg), ounces (oz), or pounds (lb). Use the selected unit for the flour and every ingredient.
- Complete each ingredient name and weight. Add rows with Add ingredient.
- Remove an unwanted row with the Remove ingredient control.
- Click Calculate to display the result.
How the Calculation Works
Flour is the reference weight, so it is always 100%. The calculator converts the selected unit to grams for the arithmetic and displays totals in the selected unit.
Ingredient % = (Ingredient weight / Flour weight) x 100Total dough weight = Flour weight + all ingredient weightsTotal formula % = 100% + all ingredient percentages
Hydration and the Water Row
The hydration statistic appears only when an ingredient name, after trimming spaces and ignoring capitalization, is literally Water. Other liquids are not included automatically. Combine their weights into the Water row if you want them included in that statistic.
Read, Copy, or Download the Result
The result lists the converted flour weight, each ingredient's entered and converted weight, each ingredient percentage, total ingredient weight, total dough weight, and total formula percentage. It also shows the formula and may show hydration. Displayed values use fixed decimal places.
- Use Copy result to copy the plain-text summary.
- If copying fails, the calculator shows Could not copy - select and copy manually.
- Use Download result (.txt) to save the plain-text summary.
Validation, Reset, and Confirmed Limitations
Calculation stops and an error appears when the flour weight is not greater than zero, no ingredient has both a name and weight, a weighted row has no name, or an ingredient weight is not a number of zero or greater. Completely empty rows are skipped.
Use Reset to restore 1000 g flour, the default Water, Salt, and Yeast rows, clear errors, and hide the result. The tool performs the arithmetic from the entered weights; it does not apply an institutional or standardized baking convention.
Privacy of Calculator Inputs
The calculator performs its flour and ingredient arithmetic in your browser. This statement applies to the calculator inputs only.
Frequently Asked Questions
What is the baker's percentage formula?
Flour is always set to 100%. Every other ingredient's percentage = (Ingredient weight / Flour weight) x 100. Total dough weight = Flour weight + the sum of all ingredient weights. Total formula percentage = 100% plus the sum of every ingredient's percentage.
Why is flour always 100%?
Flour is the reference weight for the calculation, so it is defined as 100%. Every other ingredient is shown as a percentage of that flour weight.
How is hydration calculated?
This tool looks for an ingredient row literally named "Water" (not case-sensitive) and reports its baker's percentage as hydration. It does not include milk, eggs, or other liquids in that figure unless you name the row "Water" - if your recipe's hydration should include another liquid, add its weight to the Water row yourself.
What units are supported?
Grams, kilograms, ounces, and pounds. Pick one unit and enter every weight - flour and all ingredients - in that same unit; the calculator converts internally to grams for the percentage math.
Does this tool use a standardized recipe database or official baking rules?
No. It performs a single, transparent calculation using only the flour weight and ingredient weights you type in. It does not fetch recipe data, apply any bakery association's or institution's specific formula conventions, and it is not professional baking or nutrition advice.