By Zencalcy Editorial TeamLast reviewed About us
In baker's math flour is always 100% and every other ingredient is a percentage of it. Enter a recipe once, scale it to any flour weight — or reverse-engineer percentages from weights.
Scale any recipe: flour is 100%, everything else follows.
ingredient % = (ingredient weight ÷ flour weight) × 100
| Symbol | Meaning |
|---|---|
| flour | Total flour weight — always the 100% baseline |
500 g flour, 350 g water, 10 g salt → 70% hydration, 2% salt. Scale to 1000 g flour → 700 g water, 20 g salt.
Continue with the Cake Pricing Calculator, Cake Serving Calculator, or the Chocolate Calculator — or browse more baking & desserts tools and all cooking calculators.
Hydration is one baker's percentage (water ÷ flour). This tool handles every ingredient at once.
Calculate dough hydration percentage for baking
Free calculator · No signup
Free calculator · No signup
Free calculator · No signup
Free calculator · No signup
Free calculator · No signup
Content updated: September 2026