Baker percentage expresses every ingredient relative to the flour, which is set at 100%. It makes recipes scalable and comparable.
Ingredient % = (Ingredient weight ÷ Total flour weight) × 100
Where
| Ingredient weight | Weight of the ingredient |
| Total flour weight | All flour in the dough (= 100%) |
Worked example
With 1000 g flour and 20 g salt, salt is 20 ÷ 1000 × 100 = 2%.
Flour is always 100%. Percentages can add up past 100% in total — they each reference the flour, not the whole dough.
Do the math with the Bakers Percentage calculator in the cooking calculators, and read the baker percentage guide.