Baker's percentage calculator
Convert your recipe weights to baker’s percentages and scale every ingredient to a new total flour weight.
Up to 50 flour lines and 50 other ingredient lines, each with a unique name and positive weight. Every weight uses the selected unit. Change the input or settings to update your result. Results update as you type. Up to 1,000,000 characters.
Your result
How to use Baker's percentage calculator
- Enter the measurements and assumptions for this recipe or plan.
- Review the calculated quantities and their stated basis.
- Download the report and verify it against your measured result.
Useful next steps
All flour is 100%
Enter each flour separately, then the other ingredient weights. A recipe with 400 g bread flour and 100 g rye flour has a 500 g flour basis. Its 350 g water is 70%, even though the whole recipe weighs more.
Scale the whole formula
Choose a target flour weight. Doubling the flour doubles each ingredient. Split starter into flour and water first if you want overall hydration rather than an undivided starter percentage.
Save the result
Download CSV and a text or JSON report with the calculation and its assumptions. Processing stays on your device. Check measurements and selected units before using the result.