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Calculator · Ch. 5

Recipe scaler

Scale any formula to the loaves or dough weight you need, preserving baker's percentages.

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Scaling keeps baker's percentages intact — it changes quantities, not timing. Understand baker's percentages.

Enter a formula's ingredients and a target loaf count or dough weight and this scales every quantity while keeping the baker's percentages intact.

Scaling changes quantities, not timing. Fermentation and bake times still depend on your dough and your oven.

Inputs
Target

Compare your target against the base formula's yield.

Starter
%

Your starter's true hydration. It changes the calculated true dough hydration — the starter's flour and water both count in the totals. Leave blank to use 100%.

"Scale with recipe" keeps baker's percentages (and hydration) unchanged. "Keep starter total" rescales everything else and re-computes true hydration with the fixed starter.

Scale factor
× 2.00
Bread flour
1000 g
Water
700 g
Starter
200 g
Salt
20 g
Main-dough hydration
70.0%
True hydration
72.7%

Baker's percentages and true hydration are preserved exactly by proportional scaling (book Ch. 5).

Why this math · Ch. 5

scaleFactor = targetTotalFlour / baseTotalFlour; scaled = base × factor

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