Baker's Tools & Calculators
Professional-grade calculations in a simple interface. No sign-up, no cost — just better baking.
In professional baking, all ingredients are expressed as a percentage of the total flour weight. Enter your flour weight below and set your desired percentages — the calculator does the rest.
Hydration = (water ÷ flour) × 100. Different hydration levels produce dramatically different results — from stiff bagel dough to silky focaccia batter. Find out where your dough falls.
Why Baker's Percentages?
They're the secret language of professional bakers. Here's why they matter.
Want to double or halve a recipe? Just change the flour weight — all other ingredients scale automatically.
Two recipes with different quantities but the same percentages will taste identical. Percentages reveal the true formula.
Change your water percentage and instantly see how much water to use. No mental arithmetic needed.
Dough too sticky? Check the hydration. Too dense? Check the yeast percentage. Numbers tell the story.