Baker’s percentage calculator
Plan straight dough from flour weight or target dough weight. Calculate flour, water, salt, yeast and individual piece weights from baker’s percentages.
How to use this tool
Replace the example values with your own, then choose Calculate dough. Changing an input clears the previous result until you calculate again. Copy the result or download a CSV to keep a record.
Method
Flour is the 100% reference. Each ingredient weight equals flour weight × its percentage ÷ 100. To start with a target total dough weight, divide it by (100 + water% + salt% + yeast%) ÷ 100. Divide total dough by the piece count for a portion weight.
Worked example
With 500 g flour, 65% water, 2% salt and 1% yeast, use 325 g water, 10 g salt and 5 g yeast. The total is 840 g: two 420 g pieces. Starting with an 840 g target and the same percentages returns 500 g flour.
Assumptions and limits
This deliberately models straight dough with four ingredients. It does not account for starter or preferment flour/water, milk, eggs, oils or other additions. It does not choose a yeast type, fermentation time or recipe for you. The defaults demonstrate arithmetic.
Reference: King Arthur Baking: baker’s percentage.