Baker's percentage calculator
In baker's math every ingredient is a percentage of the total flour, which is always 100%. Set your percentages and how much dough you want, and the calculator gives you grams.
The formula
Flour = total dough weight ÷ (sum of all percentages) × 100. With 72% water, 20% starter and 2% salt the percentages add up to 194%, so 1,800 g of dough needs 1,800 ÷ 1.94 ≈ 928 g of flour. Every other ingredient is then flour × its percentage.
These are recipe percentages. To include the flour and water inside the starter, check the result with the hydration calculator. More background in baker's percentages explained.
Common starting points
| Bread | Water | Starter | Salt |
|---|---|---|---|
| Country sourdough | 70–75% | 15–20% | 2% |
| Sourdough sandwich loaf | 62–66% | 20% | 2% |
| Sourdough focaccia | 80–85% | 20% | 2.2% |
| Sourdough pizza | 65–70% | 10–15% | 2.5–3% |