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THE TOOLKIT / 03

Baker’s percentage calculator

Keep flour at 100%, then calculate ingredient masses from a flour weight or solve them backward from a total dough target.

YOUR STARTING POINTFREE TOOL / 03

Flour is fixed at 100%

Example percentages, not a tested bread recipe. Include all flour in the combined flour basis; preferments are not decomposed.

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THE NUMBERS, MADE CLEAR

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Enter the inputs to calculate.

IngredientBaker’s %Mass

Displayed values round to 2 decimals. Calculations use unrounded inputs.

A formula calculator for combined flour, water, salt, yeast, sugar and oil/fat. It does not decompose preferments or estimate ingredient composition, fermentation, baking loss or finished yield.

SHOW YOUR WORK

The formula

Ingredient mass = flour mass × ingredient percentage ÷ 100. For a total dough target: flour mass = target mass ÷ (total formula percentage ÷ 100).

Read the worked explanation

BEFORE YOU BAKE

A useful starting point.

A formula calculator for combined flour, water, salt, yeast, sugar and oil/fat. It does not decompose preferments or estimate ingredient composition, fermentation, baking loss or finished yield.

Record the original values before changing them. Switching mass or length units converts the same physical quantities; changing a pan, yield or formula basis changes the project.