Baker's percentage calculator
Calculate the baker's percentage of each ingredient relative to the flour and the dough hydration, and scale your bread recipe to a different amount of flour or total weight.
How to useBaker's percentage and bread hydration
The first line is the flour (100%). Use one line per ingredient with the name and weight in grams. Ingredients with "water", "milk", "levain" or "starter" in the name count toward hydration.
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Baker's percentage calculator: what it is for
Write the recipe with the weight of each ingredient, starting with the flour. The tool calculates the baker's percentage, the true hydration counting the water and flour in your sourdough starter and milk, and recalculates everything for a different amount of flour or total dough weight.
How to use
- Type the flour and the other ingredients in grams.
- Enter the levain's hydration.
- Set the new flour or total weight, if you want.
When to use it
- Building sourdough bread recipes.
- Comparing hydration between recipes.
- Scaling up production without losing proportions.
Frequently asked questions
What is baker's percentage?
It's the weight of each ingredient divided by the total flour weight, which is always 100%. So 650 g of water for 1 kg of flour is 65% hydration, and the recipe can be scaled up or down without losing the proportions.
How does sourdough starter (levain) count?
Levain contains flour and water. For the true hydration, enter the levain's hydration: half of a 100% levain counts as flour and half as water.
What hydration does each bread have?
Sandwich bread and baguettes run 60% to 68%, rustic and sourdough breads 70% to 80%, and ciabatta and focaccia go over 80%.
Is it really free?
Yes, 100% free. No sign-up, no subscription and no usage limits. All Tools123 tools are free and run right in your browser.