# Baker's Percentage Calculator

Welcome to Omni's **baker's percentage calculator,** a simple and convenient tool to determine the proportion of a particular ingredient you need relative to the amount of flour you use. This proportion is called **baker's percentage**.

If you're a baking enthusiast, you've probably have heard that baking is an exact science. To achieve the desired outcome — whether it's a fluffy muffin, a pancake (our pancake recipe calculator has the best recipe out here), or cake — you must measure your ingredients **precisely**. One way you can implement a perfect recipe is to utilize the baker's percentage formula! Before you bake your batch made in heaven 🥧, come along to learn more about baker's percentage and to get answers to some questions, such as:

- What is baker's percentage?
- What is the baker's percentage formula?
- What is the baker's percentage in bread - and more!

## What is baker's percentage?

Baker's percentage (also known as **baker's math**) is a method to determine the proportion of ingredients when baking relative to the flour weight. You can use baker's percentage for **many reasons**, including:

- Needing
**precise proportions**of ingredients with one unit of measure; **Scaling recipes**up or down without messing up the consistency of the dough or batter; or**Experimenting with ingredients**by changing only one of them while keeping other ingredient percentages constant.

## What is the baker's percentage formula?

Now, you are probably wondering how to calculate **baker's percentage.** Don't worry; the best is yet to crumb 😉. The formula for baker's percentage is quite simple:

`baker's percentage = (ingredient weight / total flour weight) × 100%`

To put the formula in perspective, we have an example for you. Let's say you were trying to bake a sourdough bread 🍞 that has the following ratio of ingredients:

Ingredient | Percentage |
---|---|

Flour | 100% |

Water | 67% |

Starter | 20% |

Salt | 2% |

For example, this would mean that we must add **one part starter** for each **five parts flour** we use in our recipe. "Part" can be any unit of weight — ounces, grams, kilograms, you name it!

🙋 We can help you with your baking passion: the sourdough calculator will become your best friend, after your starter!

So if you were to use **1.2 kg (1,200 g) of flour,** then your measurements would be as follows:

Ingredient | Calculation | Weight |
---|---|---|

Flour | 1,200g | |

Water | 67 / 100 × 1,200 g | 804 g |

Starter | 20 / 100 × 1,200 g | 240 g |

Salt | 2 / 100 × 1,200 g | 24 g |

Simple enough? Try experimenting with your recipes with the help of the **Omni baker's percentage calculator!**

🙋 Remember that, in **baker's math:**

- Flour is always expressed as 100%; and
- The portions of all ingredients are not supposed to add up to 100%.

If you are a chemist, you may have noticed a similarity between the baker's percentage and measures of concentration. We explored them at our concentration calculator: we even have a percentage concentration to molarity calculator, that deals with the most similar measures to this cooking one!

## FAQ

### How do I calculate baker's percentage?

To calculate **the baker's percentage** for bread or any other baked goods:

**Weigh**the ingredient of your choice.**Divide the weight**of your ingredient by the total weight of the flour.**Multiply**the result by 100 to convert it to a percentage.*Voilà!*You have now calculated the baker's percentage.

### What does 67% hydration mean in baker’s percentage?

**67% hydration in baker's percentage** displays how much water your dough or batter contains in proportion to flour. For instance, if you have 1,200 g of flour, 67% hydration means 804 g of water in the dough.

### What is the use of baker's percentage?

**You can use baker's percentage in several ways,** including scaling a dough or batter formula to make as many batches (or as few) baked goods as you desire — without messing up the recipe.

### What is the percentage of flour in baker's math?

The percentage of flour in baker's math is always 100%. Note that if you add up all percentages of ingredients in baker's percentage (including the flour) the sum will not equal 100%. The percentage indicates the quantity relative to the amount of flour.