Quick-start preset
Your dough
Using dry / instant yeast? Use ⅓ of the fresh yeast weight. Using active dry? Use about 40% of the fresh weight.
Your recipe
1000 g total doughHow baker's percentages work
In baker's math, flour is always 100% — the base. Every other ingredient is expressed as a percentage of the flour weight, not the total dough weight. This makes recipes infinitely scalable: double the flour, double everything else, keep the ratios intact.
So a 62% hydration means for every 100 g of flour you add 62 g of water. A 2.8% salt means 2.8 g salt per 100 g flour. Simple, consistent, and used by every professional bakery on the planet.
Because we know the target dough weight (balls × ball weight), we work backwards:
flour = totalDough ÷ (1 + hydration% + salt% + yeast%)
Then multiply flour by each percentage to get water, salt, and yeast.
🔥 Pro tip: For Neapolitan, cold-proof 48–72 h in the fridge with 0.1–0.2% fresh yeast. For same-day, bump yeast to 0.5–1% and proof at room temp until doubled.