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Baking Ratio Calculator
Baker's percentages, hydration, dough yield & recipe costing
Baker's percentages, hydration, dough yield & recipe costing
Baker's percentage is a standard notation used in baking where each ingredient is expressed as a percentage of the total flour weight. Flour is always 100%, and all other ingredients are relative to that. This makes it easy to scale recipes up or down, compare formulas, and adjust hydration levels precisely.
Recipe scaling: easily adjust recipe size by changing flour weight. Hydration adjustment: fine-tune dough consistency. Cost analysis: calculate ingredient costs and per-serving pricing. Recipe comparison: compare different formulas using standard percentages. Home baking: experiment with new recipes confidently.
Enter your flour weight (the base, always 100%). Add ingredients one by one 鈥?enter name and weight in grams. Percentages calculate automatically. Optionally enter cost per kg for each ingredient. View total dough weight, hydration, and cost. Adjust servings to see cost per piece. Use preset buttons to load common recipes.
In baker's percentage, flour is the reference ingredient because it's the main structural component of baked goods. By setting flour at 100%, all other ingredients become relative percentages, making it easy to compare recipes, scale up/down, and adjust formulas precisely regardless of batch size.
It depends on the bread type. Soft sandwich bread: 55-65%. Artisan loaves: 65-75%. Ciabatta and focaccia: 75-85%. Pizza dough: 55-70%. Higher hydration creates more open crumb and crispier crust but is harder to handle. Start lower and gradually increase as you gain experience.
With baker's percentages, scaling is easy. Just change the flour weight to your desired amount. All other ingredients automatically scale proportionally. For example, if a recipe uses 500g flour and you want to double it, use 1000g flour and all percentages stay the same.
Total dough weight is the sum of all ingredients. Dough yield (in baker's terms) is the total dough weight expressed as a percentage of flour weight. For example, 500g flour + 350g water + 10g salt = 860g total = 172% dough yield. This tells you how much dough you get per unit of flour.
We strongly recommend using weight measurements (grams). Volume measurements (cups, tablespoons) are inconsistent because ingredients like flour can be packed differently. For accurate baking and reliable results, always weigh your ingredients with a digital scale.