Baker's Percentage Calculator
Convert a bread recipe's ingredient weights into baker's percentages, see total hydration, and scale the recipe to a target dough weight — one ingredient per line.
Input
Output
Baker's Percentages
| Ingredient | Weight (g) | Baker's % | Scaled (g) |
|---|---|---|---|
| No data yet | |||
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More ways to use this tool
REST API
curl -X POST https://api.iotools.cloud/v1/tool/baker-s-percentage-calculator \
-H "Authorization: Bearer YOUR_API_KEY" \
-H "Content-Type: application/json" \
-d '{
"ingredients": "Bread flour 500\nWater 350\nSalt 10\nYeast 3",
"flourKeyword": "flour",
"targetWeight": ""
}'Swap in your own key from your account. The tool's fields are the body — no wrapper.
Ask an AI agent
Use the IOTools `baker-s-percentage-calculator` tool (Baker's Percentage Calculator) on this input:
YOUR_INPUT_HEREPaste this at any agent connected to the IOTools MCP server, then add your input.
Embed widget
<iframe
src="https://iotools.cloud/embed/baker-s-percentage-calculator/"
width="100%" height="520" frameborder="0" scrolling="no" loading="lazy"
title="Baker's Percentage Calculator — iotools.cloud"
sandbox="allow-scripts allow-forms allow-same-origin allow-downloads allow-popups allow-popups-to-escape-sandbox"
allow="clipboard-write"
style="width:100%;border:1px solid #e5e7eb;border-radius:12px;overflow:hidden"></iframe>
<script src="https://iotools.cloud/embed.js" async></script>Drop this into your own page — free, no key required, just a link back.
| Cost per API/MCP call | From 5 credits |
|---|---|
| Need more credits? | View pricing |
Also available with
Guides
Bread recipes as ratios
Bakers write recipes as percentages of the flour weight, so a formula works for one loaf or a hundred. Flour is always 100%; every other ingredient is its weight divided by the total flour weight.
How this tool works
- Enter one ingredient per line with its weight in grams, e.g.
Bread flour 500. - Any line whose name contains the flour keyword counts as flour — several flours are added together.
- The table lists each ingredient's baker's percentage, the total dough percentage, and total hydration (water, milk or liquid lines divided by flour).
- Fill in Scale to Dough Weight to get every ingredient rescaled so the dough hits your target weight.
The math
- Baker's % = ingredient weight ÷ total flour weight × 100
- Hydration = liquid weight ÷ total flour weight × 100
- Scaled weight = ingredient weight × (target weight ÷ current total)
Common uses
- Reading a formula from a bread book and sizing it for your oven
- Tuning sourdough hydration from 65% to 75%
- Scaling a recipe from 1 loaf to a batch without recalculating by hand
Privacy
This tool runs entirely in your browser. Your recipes are never uploaded to a server.
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