Free kitchen tool · 03 of 05
Baker’s percentage calculator
Check the true hydration of a complete dough—including starter—or start with flour and a target percentage to calculate exactly how much water you need.
Read the whole dough
Flour is always the 100% reference.
Baker’s percentages express every ingredient as a percentage of total flour. Check a dough and the tool first divides your starter into flour and water. Plan by percentage and the calculation runs the other way: flour × hydration percentage gives the water weight.
What is not counted as water
Milk, eggs, butter, fruit, and other enriched-dough ingredients contain water, but not a fixed amount across every product. When checking a dough, the result uses only the water you enter and the water in your starter, keeping the number transparent and repeatable.
What this tool assumes
The formula and its limits are explained alongside the result.