WIN-J COOKING & BAKING
Baker’s percentage calculator
Calculate ingredient percentages and water percentage with all flour set to 100%. Scale a formula to a target flour weight or total dough weight.
Calculation result
Only rows classified as water count toward water percentage. Water inside milk, eggs or other composite ingredients is not inferred.
How to use
- In weight mode, enter ingredient weights and classify each as flour, water or other. Multiple flour types can be entered separately.
- In percentage mode, make the flour rows total 100% and enter each ingredient percentage. Choose whether the target means total flour weight or total dough weight.
- Review each ingredient’s baker’s percentage, calculated weight and water percentage. Check the meaning of the values after changing input mode.
Calculation example
Classify bread flour 400 g and whole-wheat flour 100 g as flour, water 325 g as water, and salt 10 g and yeast 5 g as other. Total flour is 500 g: water 65%, salt 2%, yeast 1%, total formula 168%, total weight 840 g. Scaling that formula to 1,000 g of dough gives about 595.24 g of total flour.
Method and limits
Baker’s percentage = ingredient weight ÷ total flour weight × 100. Total flour is always 100%; all ingredient percentages together may exceed 100%. For target dough weight D and total percentage P, flour weight = D ÷ (P ÷ 100). Water percentage = the sum of rows classified as water ÷ total flour weight × 100. Water inside milk, eggs or butter and baking losses are not estimated. Split preferments into their flour and water components. Supports up to 50 ingredients, input weights or percentages from 0 to 1,000,000,000, and target weight greater than zero and no more than 1,000,000,000. Weight inputs use g or kg; calculated weights use g.
Frequently asked questions
Can the formula add up to more than 100%?
Yes. The denominator is total flour, not total dough. Flour alone is 100%, so adding water, salt and other ingredients usually takes the sum above 100%.
How do I enter a flour blend?
Enter each flour on a separate row and classify it as flour. In percentage mode, all flour rows must add up to 100%.
Does it count water in preferments or milk?
It does not infer composition. Enter preferment flour and water separately. Split other composite ingredients only if you know their composition.