The professional baker's math tool that eliminates manual spreadsheet work. Input ingredient weights, get baker's percentages instantly — or work backwards from percentages to weights. Scale recipes to any yield, compute true sourdough hydration accounting for starter's hidden flour and water, and convert between pan sizes with geometric precision.
Edit weights or percentages — changes sync instantly
| Ingredient | Weight (g) | Baker's % | |
|---|---|---|---|
Total Flour(Basis) | g | 100.0% | |
g | % | ||
g | % |
Total Dough Weight
1670g
True Hydration
65.0%
Multiply all ingredient weights by the conversion factor
Assumes 100% hydration starter (50% water / 50% flour)
Starter Breakdown
200g
Total
100g
Hidden Flour
100g
Hidden Water
Scale recipe by geometric area ratio between pans
Original Pan
Area: 400.0 cm²
Target Pan
Area: 415.5 cm²
Baker's Reference
Baker's percentage expresses every ingredient as a ratio of the total flour weight. The formula is:
% = (Ingredient Weight ÷ Total Flour Weight) × 100For example, 650g of water with 1000g of flour yields 65% hydration. This system lets professional bakers scale any recipe proportionally while maintaining identical flavor profiles and textures.
Excel requires manual formula setup, offers no built-in true hydration tracking, and breaks silently with copy-paste errors. This calculator provides:
Volumetric measurements (cups, tablespoons) are notoriously inaccurate for precision baking. A "cup" of flour can vary between 120g and 170g depending on how it's scooped — a 40% swing that destroys hydration targets.
Professional bakers universally rely on gram weights. This calculator enforces gram-based input, ensuring your baker's percentages remain mathematically precise across every batch, oven, and altitude.