Bread Mode: Tracking Hydration — liquid-to-flour ratio. High hydration = open crumb.
⚖️ Base Formula
The base ingredient is always 100% — all other percentages are relative to it. Typically flour, but you can promote any ingredient below using the ⬡ button.
★ Base (100%)
Amount (g)
Baker's %
100%
Cost / kg (₹)
🧂 Ingredients 🇮🇳 = FSSAI limit shown on selection
⬡IngredientAmount (g)Baker's %Cost/kg (₹)
Row removed.
📐 Scale Recipe
g
Enter target weight and all amounts scale automatically.
Recipe scales to produce exactly that total dough.
Expected pieces from this batch
Enables cost-per-piece & yield check
~10–15% typical for bread
Poolish / biga / levain split
100% = poolish. 50–60% = biga.
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From the Blog
How I Kept My Bakery Running During the LPG Crisis
Baker's percentage saved my bakery when gas supply ran short — here's the exact calculation I used every morning.