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.
For several flours, mark “Flour” on each — their sum becomes the 100% base.