Recipe and dough calculators

Two frequent kitchen jobs: scale a recipe when guest count changes, and read bread-dough hydration. The first is a rule of three; the second is baker’s percentage. Neither returns a baking time.

Going from 4 to 6 servings multiplies each amount by 1.5, in the same unit. Hydration reports water to flour: 650 g water per 1 kg flour = 65%. Eggs round to whole eggs; salt has its own percentage, outside this simple ratio.

Most used

Recipe scalerThree numbers: original servings, desired servings, and one ingredient amount. The tool applies a simple proportion.
Dough hydrationTwo masses: flour and water. The tool returns the hydration percent used in baking.

Subcategories

Recipes

Scale one ingredient amount to the servings you want.

Recipe scaler

Baking

Hydration = water / flour, as baker’s percentage.

Dough hydration

Full list

Questions

Does baking time follow the same factor?

No. A thicker cake takes longer, but not 1.5 times longer when you go from 4 to 6 servings. Scale masses, not the timer.

Should I weigh or use cups?

Weigh if you can: a cup of flour has no fixed mass. Baker’s hydration only makes sense in masses, in practice grams.