Bakers Percentage Calculator
In bakers math, flour is always 100 percent and every other ingredient is a percentage of the flour weight.
Worked example
With 500 g flour at 65 percent water, 2 percent salt and 1 percent yeast: water = 325 g, salt = 10 g, yeast = 5 g, and total dough weight = 840 g.
Formula
Grams of each ingredient = flour weight x (percentage / 100). Total dough weight = flour weight x (1 + sum of all percentages / 100).
FAQs
Why do percentages add up to more than 100? Because flour alone is the 100 percent baseline. A typical bread formula totals 165 to 180 percent.
Fresh yeast versus instant yeast? Percentages here assume instant dry yeast. Fresh yeast is roughly double the weight, and active dry yeast about 1.25x, for the same effect.
Estimates only. Figures are planning guides based on the stated assumptions, not professional advice. Verify quantities and prices before purchasing.