Scale any bread or pizza recipe using baker's percentages. Flour is always 100% and every other ingredient is calculated as a percentage of flour weight.
In baker's percentage, flour is always the baseline at 100%. Every other ingredient is a percentage of the flour's weight, making it easy to compare recipes and understand dough characteristics at a glance.
Hydration is simply the water's percentage relative to the flour. A 65% hydration means 650g of water for every 1000g of flour. This single number tells you a lot about the dough's potential texture and handling.
The magic of this system is its scalability. Whether you need one loaf or a hundred, the percentages remain constant. Just decide your final dough weight, and the calculator provides precise gram measurements for perfect consistency every time.
For food safety guidance when baking, visit the Food Standards Agency safety guide. You may also find our Ratio Calculator useful for scaling ingredient proportions.
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