Baker’s percentage calculator
Baker’s percentage expresses every ingredient as a percentage of the flour, where flour is always 100 percent. Set your flour weight and percentages below to get exact weights for water, salt, and starter, plus the total dough and the true hydration including the starter.
- Flour
- 1000 g
- Water
- 750 g
- Salt
- 20 g
- Starter
- 200 g
- Total dough
- 1970 g
- Overall hydration
- 77.3%
Why bakers use percentages
Percentages make a recipe easy to scale and easy to compare. Once you know a loaf is 75 percent hydration, 2 percent salt, and 20 percent starter, you can build it at any size by picking a flour weight. The ratios stay the same whether you bake one loaf or ten.
About the overall hydration
Your starter carries its own flour and water. This calculator splits the starter at 100 percent hydration and folds it into the totals, so the overall hydration is a touch higher than the dough hydration you set. That is the number that actually describes the finished dough.
Scale and save formulas in the app
Banneton scales any formula to a loaf count or dough weight and saves it as a reusable recipe.
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