Baker’s Percentage Calculator
Enter flour and ingredient weights in one unit to compare each ingredient as a percentage of total flour.
A QUICK WALKTHROUGH
How to use this tool
- Enter the total flour weight.
- Add ingredient names and their weights.
- Review each baker’s percentage and the total dough weight.
Formula
For each ingredient, baker’s percentage = ingredient weight ÷ flour weight × 100. Flour is the 100% reference. The tool does not recommend a recipe or infer fermentation, proving, temperature, ingredient behavior, or food safety.
Units and scope
Use the same weight unit for every ingredient. This is ratio arithmetic, not a validated recipe or production instruction. Inputs are processed locally in this browser.
GOOD TO KNOW
Common questions
Does it recommend ingredient ratios?
No. It converts the weights you enter into percentages.
How is flour handled?
Enter the total flour weight as the 100% reference; the output compares each listed ingredient with it.