Baker's Percentage Calculator

Price and Unit Converter

Batch Yield

Baking Timer

Flour







Total Combined Flour Weight:0grams




Ingredients

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Complete Guide to Using the Baker's Percentage Calculator

Setting Your Base Flour Weights
  • Regular Flour: Enter the total weight of your primary flour (e.g., all-purpose or bread flour)
  • Specialty Flour: Add any alternative flours separately (e.g., whole wheat, rye, or spelt)
  • Unit Conversion: Switch between grams (metric) and ounces (imperial) using the dropdown
  • Tip: The calculator automatically sums both flour types for total flour weight
Working with Ingredients
  • Adding Ingredients: Click "+ Add Ingredient" for each component (water, salt, yeast, etc.)
  • Percentage Mode: - Enter baker's percentages (e.g., 70% water = 70% of total flour weight) - Common percentages auto-suggest as you type ingredients
  • Weight Mode: Use the toggle switch to input specific weights instead of percentages
  • Hydration Slider: Adjust water percentage dynamically to experiment with dough texture
  • Cost Tracking: Include price/unit for automatic recipe cost calculation
Advanced Features
  • Recipe Scaling: - Use the scale factor to multiply quantities (2 = double, 0.5 = half) - Maintains proper hydration ratios automatically
  • Preset Recipes: - Load pre-configured recipes from the dropdown - Includes sourdough, baguette, ciabatta, and more
  • Unit Converter: - Convert kg prices to g prices - Quickly translate kg measurements to grams
  • Hydration Analysis: - Automatic hydration percentage calculation - Dough texture guidance based on hydration level
  • Baking Timer: - Set timers for fermentation or proofing with toast notifications - Track time-sensitive steps easily
Saving & Sharing
  • Save Recipes: - Click "Save Recipe" after calculation - Generates a text file with all measurements and costs
  • Export to PDF: - Click "Download as PDF" to save your recipe as a formatted PDF - Ideal for printing or sharing
  • Printing: - Use browser print function (Ctrl/Cmd + P) - Automatically formats for clean printouts
  • Dark Mode: Toggle light/dark theme using the moon icon button

Professional Tips

Popular Bread Recipes

1. Country Sourdough

Ingredients:

  • 500g bread flour
  • 350g water (70% hydration)
  • 100g active sourdough starter (20%)
  • 10g salt (2%)

Instructions:

  1. Mix flour and water, autolyse for 30 minutes.
  2. Add starter and salt, mix well.
  3. Bulk ferment for 4-6 hours with stretch-and-folds every hour.
  4. Shape dough, proof in a banneton for 12-15 hours in the fridge.
  5. Bake at 475°F (245°C) in a Dutch oven for 20 minutes covered, then 20 minutes uncovered.
2. Greek Pita Bread

Ingredients:

  • 500g all-purpose flour
  • 300g water (60% hydration)
  • 7g instant yeast (1.4%)
  • 10g salt (2%)
  • 15g olive oil (3%)

Instructions:

  1. Mix all ingredients and knead for 10 minutes.
  2. Let dough rise for 1 hour or until doubled.
  3. Divide into 8 pieces, roll into balls, and rest for 15 minutes.
  4. Roll out into flat circles and cook on a hot skillet for 1-2 minutes per side.
3. Soft Buns

Ingredients:

  • 500g bread flour
  • 300g milk (60% hydration)
  • 50g sugar (10%)
  • 7g instant yeast (1.4%)
  • 10g salt (2%)
  • 50g butter (10%)

Instructions:

  1. Mix flour, milk, sugar, yeast, and salt. Knead for 10 minutes.
  2. Add butter and knead until smooth and elastic.
    3. német
  3. Let dough rise for 1-2 hours or until doubled.
  4. Shape into buns, proof for 30 minutes, then bake at 375°F (190°C) for 15-20 minutes.
4. Classic Baguette

Ingredients:

  • 500g bread flour
  • 350g water (70% hydration)
  • 10g salt (2%)
  • 5g instant yeast (1%)

Instructions:

  1. Mix all ingredients and knead for 10 minutes.
  2. Bulk ferment for 1.5 hours with folds every 30 minutes.
  3. Shape into baguettes, proof for 45 minutes.
  4. Score and bake at 475°F (245°C) with steam for 20-25 minutes.
5. Whole Wheat Bread

Ingredients:

  • 400g whole wheat flour
  • 100g bread flour
  • 350g water (70% hydration)
  • 10g salt (2%)
  • 7g instant yeast (1.4%)
  • 20g honey (4%)

Instructions:

  1. Mix flours, water, and honey. Autolyse for 30 minutes.
  2. Add salt and yeast, knead for 10 minutes.
  3. Bulk ferment for 1.5 hours, shape, and proof for 1 hour.
  4. Bake at 375°F (190°C) for 30-35 minutes.
6. Ciabatta

Ingredients:

  • 500g bread flour
  • 400g water (80% hydration)
  • 10g salt (2%)
  • 5g instant yeast (1%)

Instructions:

  1. Mix ingredients and knead until sticky and elastic.
  2. Bulk ferment for 3 hours with folds every hour.
  3. Shape into loaves, proof for 1 hour.
  4. Bake at 450°F (230°C) for 20-25 minutes.
7. Rye Bread

Ingredients:

  • 300g rye flour
  • 200g bread flour
  • 350g water (70% hydration)
  • 10g salt (2%)
  • 7g instant yeast (1.4%)
  • 20g molasses (4%)

Instructions:

  1. Mix flours, water, and molasses. Autolyse for 30 minutes.
  2. Add salt and yeast, knead for 10 minutes.
  3. Bulk ferment for 2 hours, shape, and proof for 1 hour.
  4. Bake at 375°F (190°C) for 35-40 minutes.
8. Focaccia

Ingredients:

  • 500g bread flour
  • 400g water (80% hydration)
  • 10g salt (2%)
  • 7g instant yeast (1.4%)
  • 50g olive oil (10%)

Instructions:

  1. Mix ingredients and knead until smooth.
  2. Bulk ferment for 2 hours, then stretch into a baking tray.
  3. Dimple the dough, drizzle with olive oil, and proof for 30 minutes.
  4. Bake at 425°F (220°C) for 20-25 minutes.
9. Brioche

Ingredients:

  • 500g bread flour
  • 250g milk (50% hydration)
  • 50g sugar (10%)
  • 10g salt (2%)
  • 7g instant yeast (1.4%)
  • 150g butter (30%)

Instructions:

  1. Mix flour, milk, sugar, yeast, and salt. Knead for 10 minutes.
  2. Add butter gradually, knead until smooth.
  3. Bulk ferment for 2 hours, shape, and proof for 1 hour.
  4. Bake at 350°F (175°C) for 25-30 minutes.
10. No-Knead Bread

Ingredients:

  • 500g bread flour
  • 375g water (75% hydration)
  • 10g salt (2%)
  • 2g instant yeast (0.4%)

Instructions:

  1. Mix all ingredients and let rest for 12-18 hours at room temperature.
  2. Shape dough and proof for 1-2 hours.
  3. Bake at 450°F (230°C) in a Dutch oven for 30 minutes covered, then 15 minutes uncovered.