Method Deck / cooking

Baker's percentage

Converts a list of baker's percentages (relative to flour weight) into actual ingredient weights.

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Inputs

flour_weight_g (number, g, required) min 0 : Total flour weight, the 100% reference
ingredients (array, required) : List of {name, percent} entries, percent relative to flour_weight_g

Outputs

weights: Ingredient list with computed weight in grams

Steps

In baker's percentage, flour is always 100% and every other ingredient's percentage is relative to the flour weight, not the total dough weight.
For each ingredient: weight_g = flour_weight_g * percent / 100.
Round every computed weight to 1 decimal place.

Constants

None.

Sources

Baker's percentage (formula percentage) method (Wiley, 2026-09-30T20:00:00Z) - Standard professional baking method: every ingredient is expressed as a percentage of total flour weight, which is fixed at 100%.

Worked example and test vectors

Name	Inputs	Answer
worked example	`{"flour_weight_g":1000,"ingredients":[{"name":"water","percent":65},{"name":"salt","percent":2},{"name":"yeast","percent":1}]}`	650 g water, 20 g salt, 10 g yeast
test vector: smaller batch with decimal result	`{"flour_weight_g":500,"ingredients":[{"name":"water","percent":68},{"name":"salt","percent":1.8}]}`	340 g water, 9 g salt

Published card

Address: 20acd3875e2da997387e55e0b97da7ee
Made at: 2026-09-30T22:39:30.722Z
Method sha256: f0e9b59b9cc28bce647bc809fce3c4ae0f90f47bb52435c1b2913eb2646e907d

Download bakers-percentage.card.json Download bakers-percentage.cjs