Nutrition & Food
Intermediate

Baker's Percentage

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

Formula

%i=mimflour×100\%_i = \frac{m_i}{m_{flour}} \times 100

Variables

m_iIngredient mass
m_{flour}Flour mass

Example

650 g water / 1000 g flour ⇒ 65% hydration

Did You Know?

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

bakingbreadratio