# Baker's Percentage Calculator

> Turn a dough weight and baker's percentages into grams of flour, water, salt and starter, with true overall hydration including the starter.

Page: https://freecalculator.tech/tools/bakers-percentage-calculator
Last reviewed: 2026-11-03

## Formula

Flour = dough weight ÷ (1 + (water % + salt % + starter %) ÷ 100). Each ingredient = flour × its %. Starter flour = starter ÷ (1 + starter hydration); overall hydration = (water + starter water) ÷ (flour + starter flour).

- In baker's percentages flour is always 100% and every other ingredient is a percentage of the flour weight.
- Flour = dough weight ÷ (1 + (water % + salt % + starter %) ÷ 100). Each ingredient = flour × its %. Starter flour = starter ÷ (1 + starter hydration); overall hydration = (water + starter water) ÷ (flour + starter flour).
- Inputs used: Total dough weight, Water (hydration), Salt, Starter / levain, Starter hydration.

## Inputs

- Total dough weight
- Water (hydration)
- Salt
- Starter / levain
- Starter hydration

## Worked example: 1,000 g dough at 70% water, 2% salt, 20% starter (100% hydration)

Flour = 1,000 ÷ 1.92 ≈ 520.83 g; water 364.58 g; salt 10.42 g; starter 104.17 g; overall hydration ≈ 70%.
1. Sum of percentages = 100 + 70 + 2 + 20 = 192%.
2. Flour = 1,000 ÷ 1.92 ≈ 520.83 g.
3. Water = 0.70 × 520.83 ≈ 364.58 g.

## Common questions

### Why is flour 100%?

Baker's math expresses every ingredient relative to flour, so a recipe scales to any size by changing one number.

### Why does overall hydration differ from the water %?

The starter also contains flour and water. Overall hydration counts them too.

### Can I use it for yeasted dough?

Yes. Enter 0% starter; add yeast as a percentage of flour separately if you like.

### How do I use the Baker's Percentage Calculator?

Enter the required values for Total dough weight, Water (hydration), Salt, Starter / levain, Starter hydration. The calculator applies the formula on this page and shows the main result with any supporting breakdown so you can check the arithmetic.

### What formula does the Baker's Percentage Calculator use?

Flour = dough weight ÷ (1 + (water % + salt % + starter %) ÷ 100). Each ingredient = flour × its %. Starter flour = starter ÷ (1 + starter hydration); overall hydration = (water + starter water) ÷ (flour + starter flour). The visible formula section above lists the calculation path and the edge cases the page handles, so the result can be checked without relying on the form alone.

### Can the Baker's Percentage Calculator be used for exact decisions?

Use it as a calculation aid, not as a substitute for checking the underlying rule, contract, policy, or professional advice that applies to your situation. When a result depends on local rules, personal details, prices, or dates, enter those values yourself and confirm them before acting.

## Limitations and assumptions

- Other ingredients (yeast, sugar, fat) are not included in the total.
- Assumes one flour; blends are combined as one weight.
- Water absorption varies by flour.
- Exact baker's-math proportions, rounded for display. Flours absorb water differently, so adjust by feel.
- The result depends on the values you enter for this baker's percentage calculator; it does not supply missing rates, rules, prices, dates, or assumptions for you.

## Sources

- King Arthur Baking — https://www.kingarthurbaking.com/pro/reference/bakers-percentage

## Cite this page

- APA: Free Calculator. (2026, November 3). Baker's Percentage Calculator. https://freecalculator.tech/tools/bakers-percentage-calculator
- MLA: "Baker's Percentage Calculator." Free Calculator, 3 Nov. 2026, https://freecalculator.tech/tools/bakers-percentage-calculator.
- Link: Baker's Percentage Calculator — Free Calculator, https://freecalculator.tech/tools/bakers-percentage-calculator