Free · Baking ratios

Baker’s Percentage from Flour & Ingredient Mass

Find an ingredient’s percentage of flour weight, or scale its mass from a target baker’s percentage.

Calculator inputs

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Enter the known values in the units shown. Results update as you type.
Where results are editable, change one to solve backwards. Lock a value to hold it fixed.
Use the worked example to check the method. Reset restores the starting fields.

Inputs and results stay in this browser tab. Bookify does not upload or store the values you enter.

With 500 g of total flour and 350 g of water, the water is 70% of flour weight. At the same percentage, 1,000 g flour needs 700 g water.

Baker’s percentage = 100 × ingredient mass / total flour mass

Enter these known values and leave the other values blank.

Use mass, not measuring-cup volume. Combine all flour types for the denominator.
The flour denominator is positive; ingredient mass and percentage may be zero. Percentages greater than 100% are allowed.
Every ingredient percentage uses flour as its reference, so the percentages for a whole dough need not add to 100%.
This tool evaluates one ingredient at a time. Account consistently for flour and water already present in a starter or preferment.

Flour alone is the 100% reference. Water, salt and other ingredients are added as percentages of that flour mass.

Yes, when the ingredient mass is the total water and the denominator is total flour. Include starter contributions consistently.

Bookify permits an absent ingredient with zero mass and zero baker’s percentage while keeping positive flour mass.