Recipe Scaler
Scales any ingredient list up or down by servings or by a factor, rounding cups, spoons and eggs…
Baking, measured
Better bread starts with better numbers.
Free sourdough and baking calculators that do the awkward maths for you: hydration, baker’s percentages, starter feeds, proofing times, plus plain-English guides from a home kitchen that bakes every week.
Baking tools & calculators
Pick a number, get an answer. No sign-up, no spreadsheet.
Cake Pan Size Converter
Compares two cake pans by area and gives the factor to scale a recipe, so bakers using a…
Butter Converter
Converts butter between US sticks, cups, tablespoons, teaspoons, grams and ounces, for bakers following recipes from either side…
Oven Temperature Converter
Converts oven settings between °C, °F, fan, convection and gas mark in any direction, for cooks following recipes…
Flour Protein Blend Calculator
Calculates the protein of a flour blend, or each flour's weight for a target protein, for bakers mixing…
Bread Flour Substitute Calculator
Shows how much all-purpose flour and vital wheat gluten replace the bread flour in a recipe, using the…
Browse by kitchen job
Three shelves: starter and sourdough, dough for bread and pizza, and everyday conversions.
From the blog
Method, troubleshooting and the occasional flour rabbit hole.
Half Sheet Cakes: Doubling a 9×13 Recipe and Baking It Evenly
A doubled 9x13 recipe fits a deep 12x18 inch sheet cake pan, but a standard rimmed half sheet tray needs less batter…
6 min read
Calzone and Stromboli: Sealing, Venting and Avoiding a Soggy Middle
Calzones and stromboli stay crisp inside when the filling is dry and cool, the seam is sealed properly and a couple of…
7 min read
Sourdough Pumpkin Bread: Adding Purée Without a Gummy Crumb
Pumpkin purée is mostly water, so a sourdough pumpkin loaf stays light only when you take that water out of the recipe…
7 min read
Cocoa Powder vs Chocolate: How to Swap Them
Unsweetened chocolate swaps for cocoa plus fat, while sweeter chocolates also need sugar, and melted coatings or ganache are best left as…
6 min read
Sourdough Bread Bowls: Baking Small Boules That Hold Soup
A bread bowl that holds soup needs a slightly drier dough, a long bake for a thick crust and a hollowed shell…
7 min read
Naan at Home Without a Tandoor
Soft, blistered naan comes from a yogurt-enriched dough cooked fast on a very hot cast iron pan, with a lid to trap…
7 min read
Frequently asked questions
The questions that land in the inbox most often.
What hydration should I use for my first sourdough?
Start at 70% hydration with a strong bread flour. It is slack enough for an open crumb but still easy to shape. Once two loaves in a row come out well, push up in 5% steps.
What is baker’s percentage, in one sentence?
Every ingredient is expressed as a percentage of the total flour weight, so a recipe scales to any batch size without changing the ratios, which is exactly what the calculators here do for you.
How often should I feed my starter?
Once a day at room temperature, or once a week if it lives in the fridge. Feed it twice, six to twelve hours apart, before a bake so it is at peak activity when you mix.