Baking Ratio Calculator (Baker’s Percentages)
Convert a bread or pastry recipe to baker’s percentages — every ingredient as a % of flour weight. Scale to any flour quantity easily.
Inputs
Instant yeast. For sourdough use 20% starter instead.
Flour
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Water
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Salt
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Yeast
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Total dough weight
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About Baking Ratio Calculator (Baker’s Percentages)
What are baker’s percentages?
A scaling system where flour is always 100% and other ingredients are expressed as a % of flour weight. A 70% hydration bread has 70 g water per 100 g flour. Makes scaling and recipe comparison trivial.
Common ranges
Hydration: 60-65% sandwich bread, 65-75% lean white, 75-85% rustic / ciabatta. Salt: 2% standard, 1.8-2.5% range. Yeast: 0.5-2% instant. Sugar (enriched doughs): 5-15%. Fat (enriched): 5-15%.
Sourdough adjustment
Use 20-40% mature starter at 100% hydration. Subtract the starter’s water and flour from the recipe totals: 200g starter at 100% = 100g flour + 100g water already accounted for.