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Recipes & baking

Recipe scaling, dough, baking, and ingredient ratios.

Choose the tool whose inputs and output match your task. Check each calculator’s assumptions and limitations before using its result.

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These tools handle the math behind recipes, dough, and baked goods: scaling formulas, sizing cakes, and timing the oven. Start with the baker’s percentage calculator when you want to scale bread or pizza dough by weight — it expresses water, salt, and yeast as percentages of flour, so a formula scales without changing its character. For batter, the pancake recipe calculator scales ingredients by servings. When baking for a crowd, the cake serving calculator turns a guest count into a cake order, and the experimental pizza baking model estimates bake time for homemade pies. Find more recipe, drink, and portion tools in the Food collection.

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Frequently asked questions

What does baker's percentage mean?
Baker's percentage expresses every ingredient as a percentage of flour weight. Flour is always the 100 percent reference, even when the formula contains more water or preferment than flour by weight. This makes bread and pizza formulas easy to scale.
How does this calculator calculate hydration?
Hydration is the water percentage entered in the calculator. The calculator multiplies flour weight by water percentage divided by 100 to get water weight, then displays that same percentage as hydration. It does not include starter water separately.
Can I use ounces instead of grams?
Yes. The unit selector only changes the label. The math works in grams or ounces as long as every ingredient uses the same unit. Do not mix grams for flour with ounces for water unless you convert first.

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