Baker's Percentage & Recipe Scaler
Calculate ingredient weights (flour, water/hydration, sourdough/yeast, salt) using professional Baker’s Math where flour is always 100%.
Formula
Flour Weight = Desired Total Dough / (1 + Hydration% + Yeast% + Salt% + Extra%)
Source / method note
Standard international baking methodology where total flour weight serves as the 100% baseline for all other ingredients.
Legal / official rate note
For culinary and industrial baking formula standardization.
Frequently Asked Questions
What is baker's percentage?
It is a notation method where the total flour weight is always defined as 100%, and all other ingredients are expressed as a percentage of the flour weight.
