Baker's Percentage & Hydration Calculator
Turn any bread recipe into baker's percentages and hydration — or percentages back into grams for any dough weight
Baker's percentage writes every ingredient as a percentage of the flour, which is always 100%. A dough of 500 g flour, 350 g water, 10 g salt and 5 g yeast is 70% water (70% hydration), 2% salt and 1% yeast. Enter a recipe in grams to see its percentages and hydration, or enter percentages and a dough weight to get grams.
Water for 500 g of flour at common hydrations
| Hydration | Water | Salt | Dough weight |
|---|---|---|---|
| 60% | 300 g | 10 g | 810 g |
| 65% | 325 g | 10 g | 835 g |
| 70% | 350 g | 10 g | 860 g |
| 75% | 375 g | 10 g | 885 g |
| 80% | 400 g | 10 g | 910 g |
To scale, flour = dough weight ÷ (1 + the other percentages ÷ 100): 1,000 g of a 70% water, 2% salt, 1% yeast dough needs 578 g of flour.
Frequently asked questions
Does a sourdough starter count in the hydration?
For true hydration, yes. 450 g flour, 325 g water and 100 g of 100% starter is 500 g flour and 375 g water in all: 75% hydration.
Do baker's percentages add up to 100?
No. Flour alone is 100%, so a full formula always totals more than 100%.