Batch volume
Baker's percentages
What are baker's percentages?›
Baker's percentages express every ingredient as a percentage of the total flour weight. Flour is always 100%, and everything else is relative to it.
For example, 75% hydration means you use 75g of water for every 100g of flour. If your recipe has 500g flour, that's 375g water.
This system makes it easy to scale recipes up or down and compare different formulas regardless of batch size.
Hydration
Lower for easier shaping, higher for a more open crumb.
68%
Starter
Starter added on top of your flour amount, assuming 100% hydration starter.
20%
Salt
Most naturally leavened loaves land between 1.8% and 2.4%.
2.2%
Whole wheat
A little more whole grain boosts flavor and fermentation speed.
15%