Work in baker’s percentages (flour = 100%), find an ingredient’s share of a total, or reverse a target percentage back into a weight.

Calculate ingredient as percentage of flour weight (flour = 100%)

Flour weight (g) Ingredient weight (g)

Baker's Percentage: 65%

Example: 650g water ÷ 1000g flour = 65% hydration

Hydration (water):60-80% Salt:1.8-2.2% Instant yeast:0.5-1% Active dry yeast:1-2% Sugar (enriched):5-15% Fat/Oil:3-10%