Water temperature
Calculate the mixing water temperature so the dough hits your target final temperature — the main lever for predictable fermentation.
OpenBaker's tools
Tools
Simple single-purpose calculators for precise bread. They run in your browser and store or send nothing.
Formula scaler
Rescale a formula to a different flour weight or number of loaves using baker's percentages. Save and share the formula as a link.
OpenLevain & preferment
How much starter, flour and water to take for a target preferment weight at the chosen refresh ratio (1:2:2, 1:3:3 and more).
OpenUnit converter
Convert temperature (°C ↔ °F) and weight (grams ↔ ounces) for bread recipes.
OpenWhy these calculators
Good bread is about proportions and temperature: baker's percentages, dough hydration, mixing water temperature and final dough temperature. Working these out by hand every time is tedious and error-prone. These tools take the arithmetic off your plate and leave your attention on the dough. Each calculator does exactly one job, runs in your browser (nothing is sent to a server) and needs no install.
FAQ
Do I need to sign up to use the calculators?
No. All tools are free and run right in your browser without sign-up. The values you enter are not sent anywhere or stored on a server.
What is baker's percentage?
It is each ingredient's share relative to flour (flour = 100%). It underpins formula scaling and the idea of hydration. More in the formula scaler.
Do the calculators work on a phone?
Yes, all tools are adapted to a mobile screen — handy right at the stove or the scale.