Baker's Percentages Explained
Last updated: December 28, 2025 · 5 min read
Key Takeaway
In baker's percentages, flour is always 100%. All other ingredients are expressed as a percentage of flour weight. This makes scaling recipes and comparing formulas effortless.
Baker's percentages are the secret language of professional bakers. Once you understand this system, you can scale any recipe, compare formulas, and create your own with confidence.
The Basic Concept
In baker's percentages, flour is always 100%. Every other ingredient is expressed as a percentage of the flour weight. This means:
Ingredient Weight = Flour Weight × (Percentage ÷ 100)
Example: 65% Hydration Dough
Let's say you want to make 1000g of dough at 65% hydration with 2% salt and 0.3% yeast. First, we need to find the flour weight:
Total dough = Flour + Water + Salt + Yeast
1000g = Flour + (Flour × 0.65) + (Flour × 0.02) + (Flour × 0.003)
1000g = Flour × (1 + 0.65 + 0.02 + 0.003)
1000g = Flour × 1.673
Flour = 598g
Now we can calculate everything else:
- Flour (100%): 598g
- Water (65%): 389g (598 × 0.65)
- Salt (2%): 12g (598 × 0.02)
- Yeast (0.3%): 1.8g (598 × 0.003)
Total: 598 + 389 + 12 + 1.8 = 1000.8g ✓
Why Use Percentages?
1. Easy Scaling
Need to double your recipe? Triple it? Make exactly 1.7kg of dough? Just multiply the flour weight and the percentages handle the rest. No more converting cups or doing complex math.
2. Recipe Comparison
When you see "65% hydration Neapolitan" vs "72% hydration Detroit," you immediately understand the key difference. Percentages let you compare apples to apples.
3. Consistency
Professional bakeries use percentages to ensure every batch is identical. When your ingredient ratios are locked in, you get the same result every time.
4. Understanding
Once you think in percentages, you understand why recipes work. Too much yeast? That's what 2% looks like. Sticky dough? You went too high on hydration.
Common Ranges
| Ingredient | Typical Range | Notes |
|---|---|---|
| Hydration | 55-75% | Lower = stiffer, higher = softer |
| Salt | 2-3% | Flavor and gluten strength |
| Yeast (instant) | 0.1-2% | Lower for long ferment, higher for quick |
| Oil | 0-5% | Tenderness and browning |
| Sugar | 0-3% | Browning and slight sweetness |
Try It Yourself
Our calculator does all the math for you. Just select your style, enter how much dough you need, and get precise weights based on baker's percentages.