Baker's Percentage Calculator for Fresh-Milled Flour

Updated 2026-11-04

Enter your flour weight and percentages to get a full ingredient list.

How baker's percentage works

Every ingredient is written as a percentage of the total flour, and the flour itself is 100%. A dough with 500 g of flour and 375 g of water is 75% hydration. Because the numbers are ratios, you can scale a formula to any size without rewriting it.

Salt is often around 2% of the flour, which is why the tool starts there. These are starting values you can change.

Why the fresh-milled share matters

Whole grain flour absorbs more liquid than white flour, so raising the fresh-milled share usually means raising the water too. King Arthur's substitution guide gives a starting point of 2 extra teaspoons of liquid per cup of whole wheat flour in yeast dough. We did not find a reputable figure specific to fresh-milled flour, so change one thing at a time and adjust by feel.

What overall hydration means

A starter carries its own flour and water. This tool assumes a 100% hydration starter, meaning equal weights of flour and water, and counts both in the overall figure. If your starter is stiffer or wetter, the real number will differ a little.

For cup-based recipes, use the recipe converter first. For the full method, read how to convert any recipe.