What this calculator does
Baker’s percentage & hydration works out expresses every dough ingredient as a percentage of the flour weight, the way bakers formulate recipes. Enter your own figures above and the answer updates as you type: nothing is fixed in the code, so the result reflects exactly the numbers you supply.
The formula this calculator evaluates is printed under the tool and explained below, so you can check the working by hand or reuse it in a spreadsheet.
The formula
The inputs explained
| Field | What to enter |
|---|---|
| Flour (g) | A number, measured in g. Starts at 1000. |
| Water (g) | A number, measured in g. Starts at 670. |
| Salt (g) | A number, measured in g. Starts at 20. |
| Yeast (g) | A number, measured in g. Starts at 10. |
Worked examples
Every figure in the tables below is produced by this page’s own calculator at build time, so the numbers and the tool always agree. Select any row to load that scenario.
How the answer changes with flour
Every other input is held at the calculator’s starting values while flour varies. Select any row to load that scenario into the calculator.