Scale any recipe with baker’s percentages. Adjust hydration, swap flours, see true nutrition — for sourdough, pizza, koulouri, brioche, and more.
Each recipe is a dedicated calculator with its own ingredients, defaults, and method. Pick what you’re baking today.
Flour weight is the constant — always 100%. Every other ingredient is a percentage of that flour weight.
A “70% hydration” sourdough means the water weighs 70% of the flour. A “2% salt” recipe means salt is 2% of the flour. It’s the language every professional bakery on Earth speaks.
Once you know the percentages, scaling is trivial: pick a target dough weight (or number of pieces), and the math falls out. BakerMath does that, live, while you tweak.
Yes. That’s the premise of baker’s percentage. If a recipe has more than one flour (say 80% bread flour + 20% rye), the sum of flours equals 100%, and every other ingredient is calculated against that total.
Because the headline hydration usually counts only water. BakerMath’s “True Hydration” badge adds in water from preferments (starter or discard), milk, and eggs — so you get the number that actually predicts how slack or stiff the dough will feel.
It’s estimated using standard ingredient databases, calculated before baking (so it doesn’t account for water loss in the oven). Accurate to within a few percent — enough for tracking macros, not enough for commercial labelling.
For prototyping and scaling, yes. For commercial labelling you need ingredient-specific tested values, not generic database numbers. BakerMath is a planning tool.
Yes, completely free and ad-free. No signup, no paywall, no recipe limits.