Baker's Percentage Calculator
Work out bread dough in baker's percentages, where every ingredient is a percentage of the flour weight. Enter flour weight with hydration, salt, yeast, and starter percentages to get each ingredient's weight and the total dough; or start from a desired total dough weight and solve for the flour; or compute the hydration of an existing recipe. Pairs with the Recipe Scaler. Everything runs locally in your browser.
Baker's percentages express each ingredient as a share of the flour weight, so flour is always 100%. From flour: water = flour × hydration/100, and similarly for salt, yeast, and starter. From total dough: flour = total / (1 + (hydration + salt + yeast + starter)/100). Starter is treated as an added ingredient (a simplified model — a true preferment re-accounts for its own flour and water). Everything runs locally — nothing leaves your browser.