Bakers Percentage Calculator

Baker's percentages express each ingredient as a percentage of the total flour weight. Flour is always 100%. If a recipe uses 500g flour and 300g water, the water is 60%. This makes it easy to scale recipes and compare different formulas.

Flour is the foundation ingredient in most baking. By setting it as the reference (100%), all other quantities relate directly to the flour, making it intuitive to adjust and scale. The total of all percentages will exceed 100% — that's normal and expected.

Decide how much flour you want to use, then multiply by each baker's percentage (divided by 100) to get the weight of each ingredient. For example, with 400g flour and 60% water: 400 × 0.6 = 240g water.

Yes, though they're most commonly associated with bread baking. For cakes and pastry, baker's percentages are equally useful for comparing recipes, troubleshooting, and scaling. A Victoria sponge is roughly 100% flour, 100% butter, 100% sugar, 100% eggs.

Yes, baker's percentages work with any flour type. Simply treat your primary gluten-free flour (or flour blend) as the 100% base and calculate all other ingredients relative to it. Be aware that gluten-free flours may absorb water differently, so you may need to adjust hydration after mixing.