BakeMemoBaking tool
Baker’s percentage calculator
Enter each ingredient in grams to get baker’s percentages, hydration and total hydration including your starter. Add a target dough weight and every ingredient scales to match.
- Total flour (100%)
- –
- Dough weight
- –
- Hydration (added water)
- –
- Total hydration (with starter)
- –
Everything is calculated in your browser; nothing is uploaded or saved. Default example: 500 g flour + 350 g water + 100 g starter (from lesson 2 of BakeMemo’s Baking basics), plus 10 g salt.
How it works
Baker’s % = ingredient weight ÷ total flour × 100%
- Total flour counts only rows marked “Flour”; several flours together make 100%. Flour inside the starter isn’t included here, matching how most formulas are written.
- Hydration = total “Water” ÷ total flour.
- Total hydration first splits the starter into flour and water by its hydration (flour in starter = starter ÷ (1 + hydration)), then works out (water + starter water) ÷ (flour + starter flour).
- Scaling: factor = target weight ÷ current weight, applied to every ingredient so the ratios stay the same. Allow 2–3% extra for losses in mixing and shaping.
Milk, eggs and butter contain water too. Here they count as “Other” and are left out of hydration; convert them by their water content yourself if you need to.
Read more
How to calculate baker’s percentage walks through the formula and scaling; how to calculate dough hydration explains why the starter counts and lists common breads.
Keep every formula on your phone
BakeMemo’s recipe sheet works out percentages and hydration live too: scale to a target dough weight in one step (with undo), set your starter’s hydration, and total hydration includes the starter. Archive each bake and every change to a recipe links into one lineage. 62 recipes and your first three bakes are free, no sign-up.
Download on theApp Store — free