Cooking
Dough hydration
Calculate baker’s hydration from flour and water weights.
Calculators / Cooking / Baker’s percentage
Baker’s percentage calculator
Express an ingredient as a percentage of total flour weight.
On this page
Baker’s percentage2%
Ingredient per kilogram of flour20G
Calculator controls
How to calculate
Express an ingredient as a percentage of total flour weight.
baker’s percentage = ingredient weight ÷ flour weight × 100
Worked example
Total flour weight (g): 500; Ingredient weight (g): 10.
Baker’s percentage: 2 %; Ingredient per kilogram of flour: 20 g.
Assumptions and limits
Baker’s percentages use flour as 100%, so the percentages of a complete formula commonly add to more than 100%.
Results are rounded for display; calculations use unrounded values. Read our calculation methodology.
Understanding the result
Express an ingredient as a percentage of total flour weight. The result follows the displayed formula and keeps every adjustable assumption visible.
When this tool is useful
Use this tool to plan quantities or compare scenarios before making a purchase or technical decision.
Understanding your inputs
| Input | What to enter |
|---|---|
| Total flour weight (g) | Enter a number of at least 0.000001 and no more than 1000000000000. |
| Ingredient weight (g) | Enter a number of at least 0 and no more than 1000000000000. |
Frequently asked questions
What can change the baker’s percentage result?
Baker’s percentages use flour as 100%, so the percentages of a complete formula commonly add to more than 100%.
Should I round the inputs first?
No. Enter the best measurements available and round only the practical final quantity, such as full packs, boards, sheets, or components.