Ingredient Ratio Calculator
Use baker’s percentages to calculate ingredient weights from flour weight or total dough weight, with hydration.
Your inputs
Results
Flour
1,000 g
- Total dough weight
- 1,680 g
- Hydration
- 65%
✓Exact calculation — rounded only for display
| Ingredient | Baker's % | Grams |
|---|---|---|
| Flour | 100% | 1,000 |
| Water | 65% | 650 |
| Salt | 2% | 20 |
| Yeast | 1% | 10 |
What this calculator does
Baker’s percentages express every ingredient relative to flour (100 %). They make recipes easy to scale and compare.
Formula and method
Ingredient weight = flour × percentage ÷ 100; from total dough: flour = total × 100 ÷ Σ percentages (including 100 for flour)
Worked example
Calculated by this tool with its default inputs:
Inputs
- Start from: Flour weight
- Weight (grams): 1000
- Other ingredients as % of flour — name, percent: Water, 65 Salt, 2 Yeast, 1
Results
- Flour: 1,000 g
- Total dough weight: 1,680 g
- Hydration: 65%
How to read the results
Hydration is water (or other liquid) as a percentage of flour.
Assumptions and limitations
- Include all flours as the 100 % base.
Questions
What hydration is typical?
Sandwich bread is often 60–65 %; rustic breads can exceed 75 %.
Methodology and verification
- Result type
- Exact mathematical calculation (rounded only for display)
- Formula version
- 1.0
- Automated verification
- 3 reference and validation test cases, checked against independently computed values. The site cannot be built if any of them fail.
- Editorial review
- Awaiting human editorial review. The explanation was drafted with AI assistance; the formula and examples are verified by the automated tests above.
Privacy
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