What is baker's percentage?

It's a ratio system where flour is always 100%, and every other ingredient's weight is expressed as a percentage of that flour weight — for example, 65% water means the water weighs 65% of the flour weight.

How accurate is the sourdough preset?

Sourdough recipes vary widely by starter hydration and baker's preference, so the sourdough preset is a rough approximation. Adjust the flour weight and treat the output as a reasonable starting point rather than an exact recipe.

Can I use this for non-bread baked goods?

Baker's percentage is most standard for bread and pizza dough. Cakes, cookies, and pastries typically don't follow this ratio system as consistently.

Is this calculated on a server?

No — all ratios are applied locally in your browser using basic multiplication. Nothing is sent anywhere.

Free Online Baking Ratio Calculator

Calculate Bread Dough Ingredients Using Baker's Percentage

Need to use Baking Ratio Calculator right now?

Professional bakers rarely write recipes in cups and grams directly — instead they use 'baker's percentage,' where every ingredient's weight is expressed as a percentage of the total flour weight, making it trivial to scale a recipe to any batch size while keeping the same dough characteristics.

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Dough typeFlour weight (g)

Flour (100%)

500 g

Water (65%)

325 g

Salt (2%)

10.0 g

yeast (1%)

5.0 g

Uses baker's percentage — every ingredient is a percentage of total flour weight. Scale any recipe up or down by changing the flour weight.

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Features

Runs entirely in your browser
Privacy-first — your data is never uploaded
Real-time, instant results
100% free, no sign-up required
Works on desktop, tablet, and mobile
No installation needed

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About Baking Ratio Calculator

This calculator applies baker's percentage ratios for several common dough types — lean bread, pizza, enriched dough, and a rough sourdough approximation — to whatever flour weight you enter, instantly computing the exact water, salt, and yeast (or starter) weight needed in grams.

Because everything scales directly off the flour weight, you can make a tiny test batch or a huge one without ever recalculating ratios by hand — just change the flour weight and every other ingredient updates proportionally.

How it works

Choose a dough type. Select from lean bread, pizza, enriched dough, or sourdough presets.
Enter your flour weight. Input how many grams of flour you're using.
Read the ingredient weights. See water, salt, and yeast/starter weights computed instantly.

Examples

500g flour, lean bread dough

Input

Flour: 500g, Type: Lean bread dough

Output

Water: 325g, Salt: 10g, Yeast: 5g