Culinary & Baking Math

Basic

Baker's Percentage

Every ingredient expressed relative to the flour weight — the backbone of bread recipes.

Formula

\% = \frac{m_{ingredient}}{m_{flour}} \times 100

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Variables

\%Baker's percent

m_{ingredient}Ingredient weight

m_{flour}Flour weight

Example

200 g water on 500 g flour: 40%

Did You Know?

In baker's math flour is always 100%, so totals can exceed 100% — a quirk that confuses newcomers.

baking bakers percentage bread

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More in Culinary & Baking Math

Dough Hydration

Water as a percentage of flour — controls how open and airy the crumb is.

Recipe Scaling

Scales every ingredient up or down for a different number of servings.

Desired Dough Temperature

Water temperature that lands the mixed dough at its target for good fermentation.

Food Cost Percentage

Ingredient cost as a share of menu price — the key restaurant profitability metric.

Portion Cost

Cost of a single serving from a batch.

Yield Percentage

Usable food remaining after trimming and peeling.