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Reverse baker's percentage calculator
Type a recipe as baker's percentages and the weight you want, and get the grams or ounces to weigh. Start from the total dough or from the flour.
How it works
In baker's percentages the flour is always 100% and everything else is a share of it. Add up all the percentages and divide the dough weight by that total to get the flour. For 75% water and 2% salt, 1,800 g of dough ÷ 1.77 = 1,017 g of flour.
With "count the starter" on, the starter's own flour and water are taken out of the flour and water you add, so the water percentage is the dough's true hydration. With it off, each percentage is of the flour you add, and the starter is weighed on top.
Questions people ask
How do I work out the flour from a total dough weight?
Add up all the percentages, with the flour as 100, and divide the dough weight by that total as a decimal. For 70% water and 2% salt the total is 172%, so 900 g of dough needs 900 ÷ 1.72 = 523 g of flour.
How is the starter handled?
With "count the starter" on, the starter's flour and water are part of the total flour and water, so the water percentage you type is the true hydration. Turn it off to treat the starter as a separate ingredient, as some recipes do.
Can I use two kinds of flour?
Yes. Split the flour you add between two flours, for example 80% white and 20% whole wheat. The two shares always add up to 100%.