Baker percentage math for flour, water, salt, and levain — get the ratios right every bake.
Typical: 65% lean, 72% open crumb, 80% ciabatta.
Baker typical: 1.8–2.2%.
Sourdough typical: 15–20% (100% hydration starter).
Water
72% of flour
360 g
Salt
2% of flour
10.0 g
Levain / starter
15% of flour
75 g
Total dough
945 g
Baker’s percentage sets every ingredient as a ratio to flour weight — flour is always 100%. Change flour and the whole recipe scales cleanly.
Higher hydration means a more open crumb but stickier, harder-to-shape dough. Start at 70% for a standard country loaf; push up only after you can handle 70% confidently.
water = flour × (hydration_% ÷ 100)
salt = flour × (salt_% ÷ 100)
levain = flour × (levain_% ÷ 100)
total = flour + water + salt + levain
Sourdough Starter Feeding
Compute flour, water, and ripe time for any starter feed ratio and target hydration.
Yeast Converter
Convert between active dry, instant, and fresh yeast — with baker’s percentage when you give flour weight.
Recipe Scaler
Scale any recipe up or down — halve it, double it, or fit a specific serving count with the original yield intact.