About Ingredient Ratio Calculator
Calculate Baker's percentages with total flour locked at 100%, compute sourdough dough hydration percentage, and explore Michael Ruhlman culinary golden ratios for bread (5:3), pie crust (3:2:1), pasta (3:2), vinaigrette (3:1), and equilibrium wet brines (5%).
Key Capabilities & Features
- Baker's percentage formula computation where total flour is standardized at 100%
- Sourdough hydration % analysis based on total flour and water/liquid ratios
- Built-in culinary golden ratios: Artisan Bread, Flaky Pie Dough, Fresh Egg Pasta, Vinaigrette, Simple Syrup, and 5% Meat Brine
- Calculates exact gram weights for all ratio components from any base quantity
How to Use Ingredient Ratio Calculator
Select Ratio or Mode
Choose between standard culinary ratios or custom Baker's percentage mode.
Enter Base Grams
Input flour or primary ingredient mass in grams.
Inspect Formulas
View exact ingredient gram allocations and hydration balance.
Privacy & In-Browser Execution Guarantee
100% client-side calculation. Your data never leaves your browser.
Frequently Asked Questions
What is a Baker's percentage?
In baking, Baker's percentage expresses each ingredient's weight as a percentage of the total flour weight (which is always 100%). It allows bakers to scale recipes to any batch size effortlessly.
What is a good hydration for sourdough?
Standard sourdough hydration ranges from 65% (stiff, easy to shape) to 75-80% (open, airy artisanal crumb requiring gentle handling).