Recipe scaler & baker's math
Scale a recipe by servings, by the pan it goes in, by what you have of one ingredient, by a total weight or by a plain factor, with every amount in metric and in cups, spoons and ounces side by side. Or turn a baker's-percent formula into grams for any batch, with the starter in the true hydration and the water temperature worked out. Print a recipe card or a mix sheet for the bench.
Help and background Back to the tool
How it works
- 1 Put in the recipe as it's written: grams, cups, spoons, ounces or a count, with fractions like 1 1/2.
- 2 Pick how to scale it: by servings, by the pan, by what you have of one ingredient, by a total weight or by a factor.
- 3 See every amount in metric and in cups, spoons and ounces side by side, and print a recipe card for the binder.
- 4 For bread, switch to baker's percent: put in the formula and the pieces you want, and get the grams for the batch.
- 5 Add the starter's hydration for the true hydration, and the temperatures for the water to use.
Free, with no account. Everything is worked out on this page: your recipes and formulas are never sent to us or put in a link. Remember keeps them on this device, and only while it's on.
Good to know
- Why weigh instead of using cups?
- A cup of flour can weigh a fifth more or less depending on how it's scooped, so a scaled recipe in cups drifts. Put in what one level cup of each ingredient weighs on your scale, and every amount comes out in grams too. The about-weights the tool can fill in are typical, not yours.
- Does everything scale straight?
- The arithmetic does, but baking doesn't always: leavening, salt, spice, the pan and the baking time can need a nudge on a big jump. When you scale a lot, test a batch before the real one.
- What is baker's percent?
- Each ingredient written as a share of the flour, with all the flours making 100%. A dough at 72% water has 720 g of water for every kilo of flour, whatever the size of the batch, which is why bakers write formulas this way.
- What about food safety?
- This works out amounts only. Cooking temperatures, holding and cooling follow your health unit's rules. Guidance, not food-safety advice.
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