Baker’s percentage & batch calculator
Scale a lean flour-water-salt-yeast formula using flour weight or a target dough weight. The result is arithmetic, not a tested recipe or a fermentation timetable.
How the formula works
Flour is 100%. Each other ingredient equals flour weight multiplied by its percentage divided by 100. Total dough is the sum of all four ingredient weights. In target mode, divide target dough by the total percentage as a decimal to recover the flour weight.
Check a worked example
With 500 g flour, 65% water, 2% salt and 1% dry yeast, the weights are 500 g flour, 325 g water, 10 g salt and 5 g yeast: 840 g total. A target of 1,260 g gives 750 g flour with the same percentages.
Understand the boundary
This tool excludes starter, preferments, eggs, milk, fat and other ingredients. It is unsuitable for calculating enriched-dough water content. The starting values demonstrate arithmetic and are not a tested bread recipe. Check ingredient suitability, equipment capacity and the complete method independently.
Keep the result useful
Read the related guides for the reasons behind each decision. Inputs and results are processed on your device. This page does not send your entries to an external calculation service.
Read the detailed guides ↗