Your recipe
| Ingredient | Weight (g) | Baker's % | Flour | Remove |
|---|---|---|---|---|
| Total | 0 | 0% | ||
Rescale to what you have
| Ingredient | Scaled weight |
|---|---|
| Total dough | 0 |
What baker's percentage is
Bakers describe a formula by weight relative to the flour. The flour is always 100%, and every other ingredient is a percentage of it. A dough at 1000 g flour, 700 g water, 20 g salt and 7 g yeast is "70% hydration, 2% salt, 0.7% yeast". Because the ratios are fixed, you can scale the whole thing to any size and it still works.
Mark which rows are flour and the calculator works out the percentages. If you use more than one flour, their combined weight is the 100% baseline, and each flour also shows its own share.
Scaling from any direction
The useful part is the rescale: tell it what you actually have, and it solves for the rest. Got exactly 500 g of flour left in the bag? Scale by flour. Need a single 800 g loaf? Scale by total dough. Making twelve 90 g rolls? Scale by pieces. The percentages never change, only the amounts. For specific breads, see the pizza, pinsa and naan calculators.