Dough Calculator
Dough Calculator
Formulate your recipes with precision. Enter your desired total flour and percentages to get exact ingredient weights.
Baker's Percentages Explained
Baker's percentage is a notation method indicating the proportion of an ingredient relative to the flour used in a recipe, where flour is always 100%.
Flour: Always 100%. This is the baseline.
Water (Hydration): The percentage of water relative to flour. For example, 70% hydration means 70g of water for every 100g of flour.
Salt: Typically 1.8% to 2.5% of flour weight.
Starter/Levain: The amount of preferment, usually 10% to 30% of flour weight. Its own flour and water content should be factored in.
Using baker's percentages allows for easy recipe scaling and modification while maintaining consistent dough characteristics.
