Formula scaler
Enter a formula in grams, mark the flour — and rescale everything to a different flour weight or number of loaves. Percentages follow baker's math (flour = 100%). The “Share” button puts the formula right into the link.
| Ingredient | Grams | Flour | Baker's % | Scaled, g | Remove |
|---|
How it works
Baker's percentage: each ingredient's mass is divided by the flour mass and multiplied by 100. Flour is always 100%. When scaling, everything is multiplied by (target flour ÷ current flour), so proportions and hydration stay the same.
A worked example: in a formula with 500 g of flour, to rescale it to 750 g the factor is 750 ÷ 500 = 1.5. Water 350 g becomes 525 g, salt 10 g becomes 15 g, starter 100 g becomes 150 g. The shares (70% water, 2% salt, 20% starter) do not change.
For several flours, mark “Flour” on each — their sum becomes the 100% base.
Example formula
Here is what a simple bread formula looks like in baker's percentages, and its rescale from 500 g to 750 g of flour.
| Ingredient | Grams | Baker's % | Scaled, g |
|---|---|---|---|
| Flour | 500 | 100% | 750 |
| Water | 350 | 70% | 525 |
| Salt | 10 | 2% | 15 |
| Starter | 100 | 20% | 150 |
Why baker's percentages
Baker's percentage decouples a recipe from a specific weight. The same formula — “100% flour, 70% water, 2% salt” — works on 300 g of flour and on a kilogram alike; only the final yield changes, while taste and structure stay the same. That is handy when you need to bake more or less, line up two formulas for comparison, or quickly gauge the hydration of an unfamiliar recipe. That is why every formula on this site is given in both grams and percentages.
FAQ
What is baker's percentage?
It is each ingredient's share relative to flour: ingredient mass divided by flour mass, times 100. Flour is always 100%. It makes a formula easy to compare and to rescale to any weight.
How do I rescale a recipe to a different flour weight?
Divide the target flour weight by the current one to get a factor, then multiply every ingredient by it. Proportions and hydration stay the same. From 500 g to 750 g the factor is 1.5.
What is dough hydration?
It is water as a baker's percentage: water mass divided by flour mass, times 100. In the example, 350 g of water on 500 g of flour is 70% hydration.
Can I save my formula?
Yes. The “Share link” button puts the whole formula right into the page URL — bookmark it or send it on. Nothing goes to a server.