Baker's Percentages
Reckonersweight 1reckoner · computes, doesn't store
Serious bread recipes are written as percentages of the flour, which is elegant right up until you have 730 grams of flour and a recipe that assumes a round thousand. Baker's Percentages does the conversion both ways — recipe to percentages, percentages to real gram weights for whatever flour you actually have. It computes your formula and keeps nothing; the sourdough remembers enough for both of you.
This is not a screenshot. It's the real tool, running right here — go on, put something in it.
Open the demo full-screen: /demos/bakers-percentages.html
Questions people ask
What are baker's percentages and why do bakers use them?
Every ingredient is expressed as a percentage of the flour weight — flour is 100, water at 70 percent means 70 grams per 100 of flour. It makes any recipe scalable to any amount of flour, which is why bakers swear by it.
How do I scale a bread recipe to the flour I have on hand?
Enter the formula's percentages and your flour weight, and it computes the gram weight of everything else. The 730-gram bag stops being a problem and starts being a loaf.
Does this baking calculator save my recipes?
No — it computes and stores nothing. It is one HTML file running offline in your browser; your formula never leaves the page. Keep the recipe in your notebook, where bread recipes have always been safest.
Fits your knife at weight 1. Nothing here is final — Knife follows Life. Reforging within your tier is free, forever. Add it, drop it, reforge later; the file stays yours either way.