BatterCompass.
Baking arithmetic, explained

Dough formula and portion calculator

Turn a complete baker’s-percentage formula into ingredient weights, or work backward from a target dough total.

Enter your amounts

Flour is already 100%. The default percentages are an arithmetic example, not a tested bread recipe.

One ingredient per line, for example Water: 70. Do not add a flour line or whole starter; count starter flour and water in their totals. Nothing is saved or sent.

Arithmetic example: 500 g flour + 70% water + 2% salt + 1% yeast = 865 g total dough. Twelve equal raw portions weigh about 72.08 g each.

How to use the result

Total flour is fixed at 100%. Add the listed percentages to 100 to obtain the formula total. With known flour weight, ingredient grams = flour grams × ingredient percentage ÷ 100. With a target dough weight, flour grams = target dough grams ÷ (formula total ÷ 100). Divide total dough by the number of portions for equal raw weights. Intermediate results remain unrounded.

Worked example

Arithmetic example: 500 g flour + 70% water + 2% salt + 1% yeast = 865 g total dough. Twelve equal raw portions weigh about 72.08 g each.

Before changing the recipe

Enter a complete formula from a suitable recipe. The default percentages demonstrate arithmetic; they are not a tested recipe or recommended salt, yeast, or hydration levels. Combine all flours into the 100% flour total. Split preferment flour and water into those totals instead of entering whole starter again; the hydration calculator can help. Include other formula ingredients such as butter, eggs or inclusions in their own percentages. Results do not include handling loss, predict fermentation or baked weight, or validate pan fit. The calculator does not estimate water hidden inside eggs, milk, fruit or butter.

Reference: King Arthur Baking: baker’s percentage · Accessed October 6, 2026.

Calculation tool · Editorial review pending

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