Bread Hydration and Baker’s Percentage Calculator

How to calculate

Separate the entered starter into flour and water using its hydration. Add those to the flour and water outside the starter, then use total flour as the 100% denominator. For scaling, multiply every added ingredient by target dough mass divided by original dough mass.

Starter flour=S/(1+h/100); total hydration=total water/total flour×100%; scale=target mass/original mass

Worked example

500 g flour, 350 g water, 100 g starter at 100% hydration and 10 g salt give 550 g total flour, 400 g total water and 960 g dough. Hydration is 72.7273%. Scaling to 1920 g doubles each ingredient.

Assumptions and input details

Use ingredient masses, not volumes. The starter model contains only flour and water; its flour and water must not be entered again as outside additions. Salt and other ingredients contribute to dough mass, while their hidden flour/water content is not estimated. Enter those components explicitly if needed for your calculation. Starter hydration is ignored when starter mass is zero. Percentages use all flour, including starter flour, as 100%; the separate added-ingredient mass table avoids double counting the starter. This scales masses and does not predict fermentation, oven loss, texture or baking time.

References: King Arthur baker’s percentage