How to Use This Tool
Scale water, salt and yeast from flour weight while keeping flour at 100 percent. Calculate dough weight, water, salt and yeast amounts from flour weight and editable baker's percentages by mass.
The decision this tool supports
Ordinary percentages use total dough as the denominator, while baker's math uses total flour; confusing them changes every ingredient. This page keeps the decision bounded to total dough weight and the supporting outputs shown beside it. Baker's Percentage does not import an account, infer a market rate, or silently substitute an industry average.
Inputs and units
The Baker's Percentage calculation uses Total flour weight, Water percentage, Salt percentage, Yeast percentage, Other ingredients. Keep all money values in one currency and all time, distance, mass, energy or volume entries in the unit printed beside the field. Mixing Baker's Percentage scopes can produce a plausible number with the wrong meaning.
- Total flour weight is entered in g.
- Water percentage is entered in % of flour.
- Salt percentage is entered in % of flour.
- Yeast percentage is entered in % of flour.
- Other ingredients is entered in % of flour.
Formula and worked check
Each ingredient weight = total flour weight × its baker's percentage ÷ 100; flour itself is always 100%. With 500 g flour at 65% water, 2% salt and 1.2% yeast, the outputs are 325 g water, 10 g salt, 6 g yeast and 841 g total dough. The Baker's Percentage default is an executable known-answer case, not a benchmark or recommendation. Change one input and verify that the direction of total dough weight still matches the stated relationship.
How to interpret the result
Use mass, not cups, and include flour and water inside preferments in the totals when calculating overall baker's percentages. The additional Baker's Percentage outputs expose the denominator, comparison, capacity or reverse value needed to audit the primary result instead of presenting one unexplained number.
Assumptions
- All percentages use total flour mass as denominator.
- Every ingredient is measured by mass.
- Preferment components are manually included when overall percentages are needed.
Save the Baker's Percentage input values and date with any material decision. A later Baker's Percentage rerun is reproducible only when the same assumptions and units are available.
Limitations and safety boundary
The page does not predict fermentation, food safety, flour absorption, dough temperature, bake time or account for preferments automatically. Baker's Percentage is an estimate and cannot replace a contract, local code, licensed professional, calibrated measurement, lender statement or platform report where one governs the decision.
Source and privacy
The Baker's Percentage definition or rule was checked against King Arthur Baking — Baker's Percentage on 2026-08-26. Recheck King Arthur Baking — Baker's Percentage when a specification or policy behind Baker's Percentage can change. Baker's Percentage arithmetic runs in this browser tab; ecech does not receive the values through a calculation API.
Sources & assumptions
Tool Spec v2 · verified 2026-08-26. Platform rules and fees can change; the editable inputs remain authoritative for your account.
Official references
- King Arthur Baking — Baker's Percentage (checked 2026-08-26)
Model assumptions
- All percentages use total flour mass as denominator.
- Every ingredient is measured by mass.
- Preferment components are manually included when overall percentages are needed.
- The page does not predict fermentation, food safety, flour absorption, dough temperature, bake time or account for preferments automatically.
