Easy Baker’s Calculator

Everything is a percentage of the total flour weight (which is always 100%).

• 70% water = 70% of the flour weight
• 2% salt = 2% of the flour weight
• This makes recipes easy to scale up or down

• 55–65% — Stiffer dough, easier to shape (great for beginners)
• 65–75% — Medium, most versatile for everyday loaves
• 75%+ — Wet dough, open crumb, needs more skill

Use the slider to experiment — the calculator updates instantly.

• Always weigh ingredients — cups are inconsistent
• Start with 65–70% hydration if you’re new
• Salt is usually 1.8–2.2% for good flavour
• Save different versions when you experiment
• Use the timer for consistent proofing times