Baker's Percentage Calculator (Bread Dough Formula)

Baker's percentage is the standard method professional and serious home bakers use to write and scale bread formulas: flour is always denominated as 100%, and every other ingredient's weight is expressed as a percentage of that same flour weight — not of the total dough weight — so a formula like 65% water, 2% salt, 1.25% yeast means each of those is that percentage of however much flour is used. Because the percentages are all relative to flour rather than to the whole, they add up to more than 100% (168.25% in that example), which is expected and not an error.

Given a known flour weight, every ingredient's weight is just flourWeight × percent ÷ 100, and the total dough weight is the sum of all of them. Given a target total dough weight instead, flour weight is solved for first — totalDoughWeight ÷ (totalPercent ÷ 100), where totalPercent is 100 plus the water/salt/yeast percentages combined — and every ingredient weight follows the same way from there.

This is exactly what makes baker's percentage useful for scaling: multiply a target dough weight by the same set of percentages and every ingredient scales together automatically, whether you're baking one loaf or ten.