Bread hydration calculator

Baker's percentages — flour, water, salt, yeast from one flour weight, or scale a formula to a batch.

Baker's-percentage bread formula: flour weight plus water/salt/yeast percentages, with optional levain counted into effective hydration.

Levain counts as half flour + half water at 100% hydration. Runs in this browser.

How to use

  1. Enter flour weight.
  2. Set water, salt, and yeast percentages.
  3. Read each ingredient in grams.

What it supports

All ingredients are % of flour weight: water 0–200 %, salt 0–10 %, yeast 0–10 %, flour 1–100,000 g. A levain field (0–200 %, with its own hydration) splits a starter into flour and water automatically and folds it into the totals.

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