Calculate exact gram amounts for bread recipes using baker's percentages. Enter your flour weight, set ingredient percentages, and get a precise formula.
Hydration: 65%
| Ingredient | Baker's % | Grams |
|---|---|---|
| Flour | 100.0% | 500g |
| Water | 65.0% | 325g |
| Salt | 2.0% | 10g |
| Yeast | 1.0% | 5g |
| Total | 168.0% | 840g |
All percentages relative to flour weight (100%)
Medium
65% hydration
Classic bread dough consistency. Slightly tacky but manageable. Perfect for sandwich loaves.
Baker's percentages are the professional standard for writing bread formulas. Every ingredient is expressed as a percentage of the total flour weight, with flour always being 100%. This makes it trivial to scale a recipe: just change the flour weight and everything else adjusts proportionally. It also lets you instantly compare recipes — a 65% hydration dough behaves similarly regardless of batch size.
Baker's percentages express each ingredient's weight as a percentage of the total flour weight. Flour is always 100%. So if a recipe has 500g flour and 325g water, the water is 65%. This system makes it easy to scale recipes to any batch size and compare ratios across different recipes.
Hydration is the baker's percentage of water relative to flour. A 65% hydration dough has 65g water per 100g flour. Lower hydration (55-65%) makes stiffer doughs good for bagels and sandwich bread. Higher hydration (70-85%) creates open, airy crumbs like ciabatta and focaccia.
Weight is far more accurate than volume for baking. A cup of flour can weigh anywhere from 120g to 160g depending on how it's scooped. By using grams, you get consistent results every time. Baker's percentages make this even easier by letting you scale any recipe to any flour amount.
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