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Baker’s percentage
Turn a list of grams into baker’s percentages. Flour inside a starter is counted, so hydration stays honest.
A baker’s percentage is an ingredient’s weight divided by the total flour. Flour is always 100%, even when that flour is hiding inside a starter or a levain. Hydration is the total water divided by that same flour.
The rows below are the classic boule, written out flat: the starter’s own flour and water are listed, so they are not added again as a lump of levain. Change any number. The percentages move with you.
The formula
| Ingredient | Grams | Counts as | Flour inside | Water inside | Remove row |
|---|---|---|---|---|---|
Total flour
500 g
the 100% line
Hydration
75%
water ÷ flour
Total dough
885 g
everything you weighed
Salt
2%
10 g
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 400 g | 80% |
| Whole-wheat flour | 50 g | 10% |
| Water | 325 g | 65% |
| Mature starter | 20 g | 4% |
| Levain flour | 40 g | 8% |
| Levain water | 40 g | 8% |
| Fine sea salt | 10 g | 2% |
| Total dough | 885 g | 177% |
A baker's percentage is the weight of an ingredient divided by the total flour (500 g). Hydration is 375 ÷ 500 = 75%.