Kitchen
Baker's Percentage Calculator
Calculate ingredient percentages from total flour weight.
Baker's Percentage Calculator result
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Flour100%Water70%Salt2%Yeast / starter1%Other ingredients5%Total formula178%Total dough weight890 g
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Formula, assumptions & limitations
Inputs used: Total flour weight (g); Water weight (g); Salt weight (g); Yeast / starter weight (g); Other ingredients (g).
Method: Each ingredient weight ÷ total flour weight × 100. Flour is always 100%.
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How this tool works
Each ingredient weight is divided by total flour weight and multiplied by 100, with flour fixed at 100%.
Limits to know
Percentages divide each ingredient weight by total flour weight. All entries must use compatible weights; preferments, inclusions, and multi-flour formulas must be entered consistently.