Baker’s percentages

All flour in the finished dough is the 100% basis, including flour in levain. Ingredient grams = total flour × baker’s percentage / 100. Choose total flour or a target dough mass. Editing percentages keeps that chosen amount fixed. Editing grams uses the current flour basis; in dough mode it updates the target dough mass too. Choose Ingredient weights to calculate baker’s percentages from grams. Then choose Total flour or Dough weight to scale the recipe.

Expand an ingredient’s type to classify it as flour, liquid, salt, levain or other. Renaming does not change the type. Liquid counts by its whole weight, including milk; this is a baking convention, not exact water-content analysis. Eggs, butter, oil and sugar remain other ingredients unless you explicitly classify them differently.

Levain hydration is water/flour × 100. At 100% hydration, 100 g levain contributes 50 g flour and 50 g water, counted once. Direct flour plus levain flour must total 100%. The balance button explicitly adjusts the direct flour blend while preserving its proportions; it cannot repair a levain that already contains more than the entire flour basis.

500 g flour with 60% water and 2% salt gives 300 g water, 10 g salt and 810 g dough. The sourdough example uses 400 g bread flour, 50 g whole wheat flour, 340 g water, 10 g salt and 100 g levain at 100% hydration: 500 g total flour, 390 g liquid, 78% hydration and 900 g dough.

Recipes are editable examples, not fermentation or baking instructions. No moisture, evaporation, rise, proofing time or baked-weight model. Invalid ingredients block the whole result. Reset restores the white-loaf example; up to 100 ingredients are supported.