How to use this calculator
Choose the finished dough-ball count and mass, then enter each ingredient as a percentage of flour weight. Use a yeast percentage appropriate to your yeast type, fermentation time, and temperature.
The formula
A worked example
Four 250 g balls require 1,000 g dough. At 65% water, 2% salt, 0.5% yeast and 2.5% oil, use 588.24 g flour, 382.35 g water, 11.76 g salt, 2.94 g yeast and 14.71 g oil.
Assumptions & limitations
Direct dough with the five listed ingredients only. No starter or preferment, bench flour, evaporation, or bowl loss is included. Defaults demonstrate arithmetic and are not a fermentation schedule.
Common questions
Are the percentages of total dough?
No. Baker’s percentages compare each ingredient to flour, which is always the 100% reference.
Can I use sourdough starter here?
Not directly. Starter contributes both flour and water and requires a separate formulation.
Supporting reference
The method above states this calculator’s assumptions. This reference provides related definitions and technical context.
King Arthur Baking: baker’s percentage ↗Formula and worked example checked against automated test cases. About our methodology.