When to use this calculator
Calculate water mass as a percentage of flour mass in dough. Include flour and water from a starter if calculating total dough hydration.
Explore the baking & dough calculators for other questions in this topic. For a related calculation, use the Dough Water Calculator: Find water mass needed for a selected flour mass and hydration.
PUTTING IT INTO PRACTICE
Bakers Hydration: a worked example
The values below are an illustrative example, not a recommendation. Replace them with measurements or assumptions that match your question.
| Input | Example value |
|---|---|
| Water mass (g) | 350 |
| Flour mass (g) | 500 |
| Result | 70 % |
- Check the input labels and enter the example values above.
- Apply the relationship: Hydration (%) = water ÷ flour × 100.
- The result is 70 %, rounded for display.
How to interpret your result
Include flour and water from a starter if calculating total dough hydration.
Baker’s percentages use flour as their denominator. Include the flour and water already present in a starter when calculating a whole dough. Scaling a pan recipe by area assumes similar batter depth.
Frequently asked questions
Why can baker’s percentages total more than 100%?
Flour alone is defined as 100%. All other ingredient percentages are measured relative to that flour mass.
How do I use the bakers hydration calculator?
Enter water mass (g), flour mass (g). The result updates automatically. Use the units shown beside each input; the example values illustrate the method.
Which formula does this calculator use?
Hydration (%) = water ÷ flour × 100.
What should I check before using the result?
Include flour and water from a starter if calculating total dough hydration.
How are results rounded?
Scalar numbers display up to six decimal places, with scientific notation for very large or small values. Text, fraction, date and schedule outputs use the format described on the tool. Intermediate calculations use JavaScript floating-point arithmetic. Keep sensible precision for your measurements.
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