bakekind.

Bakekind / FREE ONLINE TOOLS

Your next bake, in the right proportions.

Edit the example below. Ingredient weights update immediately — no account, no waiting.

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UPDATES AS YOU TYPE

Use the same unit: servings, cookies, loaves…

Original ingredientsg
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Edits are not saved after closing the page.
YOUR NEW RECIPE
×1.58 → 12 yield
Flour
300 g
Butter
150 g
Sugar
120 g
Beaten egg
75 g
Chocolate chips
120 g
Total weight765 g
◈ Local calculation. Your recipe stays in this browser.How baker’s percentages work ↗

A LITTLE GUIDANCE

Less effort. Clearer results.

01 / Recipe scaler

Scale a recipe to any batch size

  1. Enter the original yield and the amount you want to make, using the same yield unit for both.
  2. Edit ingredient names and weights. Add or remove rows to match your recipe.
  3. Read the scaled weights instantly, switch between grams and ounces, or save the recipe as text.

This tool scales ingredient weights only. Baking time, pan size, temperature and leavening may need separate adjustments. Cups and tablespoons are not converted to grams because ingredient densities differ.

Open dedicated tool ↗
02 / Dough hydration

Know the hydration of your dough

  1. Enter the flour and water added directly to the dough.
  2. If you use a starter, enter its weight and its hydration: 100% means equal flour and water by weight.
  3. The result adds the starter flour and water before calculating total water ÷ total flour × 100.

This is a flour-and-water hydration calculator. Milk, eggs, butter and other ingredients contain varying amounts of water and are not automatically counted. Enter known water contributions yourself when needed.

Open dedicated tool ↗
03 / Baker’s percentage

Build a formula from baker’s percentages

  1. Keep all flour combined at 100%. Add the other ingredients as percentages of flour weight.
  2. Enter the total dough weight you want before baking.
  3. The calculator divides the dough weight by the sum of percentages to find flour weight, then calculates each ingredient.

Baker’s percentages are based on flour weight and normally add up to more than 100%. The target weight is unbaked dough; baking loses moisture. When using a preferment, separate its flour and water into the overall formula to avoid double counting.

Open dedicated tool ↗

FAQ

A few useful things to know.

Can I scale a recipe down?

Yes. A target yield smaller than the original gives a factor below one. For example, from 12 cookies to 6 cookies halves every ingredient weight.

What should I do with half an egg?

Beat the egg and weigh the portion needed. Use the actual edible weight rather than assuming every egg is the same size.

Does changing grams to ounces change my recipe?

No. The calculator keeps the underlying weight in grams and only changes the displayed unit. One avoirdupois ounce equals 28.349523125 grams.

What does 70% hydration mean?

It means 70 grams of water for every 100 grams of total flour. A dough with 500 grams of flour and 350 grams of water has 70% hydration.

How is a 100% hydration starter counted?

A starter with 100% hydration contains equal flour and water by weight. So 100 grams of starter contributes 50 grams of flour and 50 grams of water.

Is there a best hydration for all bread?

No. Flour strength, whole grains, technique and the bread you are making affect how much water works well. Hydration is a useful comparison, not a guarantee of a particular texture.

Why do the percentages add up to more than 100%?

Every ingredient is measured relative to flour, which is always 100%. A formula with 100% flour, 65% water and 2% salt totals 167%.

Can I use several types of flour?

Yes. Treat the fixed flour row as all flour combined. After calculating, split that flour weight into your preferred flour blend.

How is the target dough weight calculated?

For a total formula of 168%, 840 grams of dough needs 840 ÷ 1.68 = 500 grams of flour. Each remaining ingredient is its percentage of those 500 grams.