Baker’s Percentage Workbench

How to use Baker’s Percentage Workbench

List every flour, water and other component once, including the flour and water inside a preferment. Overall percentages use all flour as the common basis. Percentage input supports planning a target flour or total dough mass.

1. Enter your own values or load the local synthetic example.
2. Run the tool and review the complete result and stated assumptions.
3. Copy the output or download the generated file.

Good to know

• 1–100 component rows and at most 5 named stages. All masses use the same declared unit; no conversion or moisture inference.
• A preferment must be expanded into its flour/water/other components once. Do not also add its combined mass. Milk and eggs stay other unless you supply their components.
• Percentage mode requires flour components to total100 and a positive target mass. A calculated hydration does not predict fermentation or baking performance. Formula-like CSV labels are protected.