Baker's Percentage Recipe Scaler
Scale a bread or enriched dough recipe to any target weight using baker's percentages for hydration, salt and yeast.
How to Use the Baker's Percentage Recipe Scaler
- Enter the final dough weight you want.
- Enter hydration, salt and yeast as baker's percentages.
- Click Calculate.
Casi d'Uso
- •Scaling a favourite bread recipe.
- •Teaching baker's percentages.
- •Developing new sourdough formulas.
Formula
Flour = target dough / (1 + hydration + salt + yeast). Each ingredient = flour × its baker's percentage.
Domande Frequenti
What is hydration?
Water weight as a percentage of flour weight. 60% is a stiff sandwich loaf, 75% a standard baguette, 85%+ a high-hydration ciabatta or focaccia.
Fresh vs. instant yeast?
Instant yeast is about one-third the weight of fresh; divide your fresh yeast percentage by 3 when swapping.
Why does the total not match exactly?
Rounding of individual grams. Weigh to the nearest gram and the error disappears at the scale of a single loaf.