Baking
Baker's percentages, dough hydration with a starter, and pizza dough from the size of the pizza.
Baker’s Percentage Calculator
Turn a bread formula into baker’s percentages, flour always 100%, or turn percentages into weights for any batch size, with several flours handled.
Bread Hydration Calculator
The true hydration of a dough with its sourdough starter split into flour and water, or the water to add to reach the hydration you want.
Pizza Dough Calculator
How much dough a pizza of your size needs from a thickness factor, and the flour, water, salt and yeast for the batch, or the thickness factor of a pizza you like.
Yeast Converter
Convert between fresh, active dry and instant yeast by weight, with the packet and teaspoon equivalents, using the yeast makers’ own figures.
Candy Making Altitude Calculator
Lower a candy recipe’s finish temperature for your altitude by how much lower water boils there, from your elevation, a barometer or your own thermometer.
Bakers write formulas against the flour: flour is always 100%, and everything else is a percentage of it, so a formula's percentages add up to well over 100 and scale to any batch without rewriting. Hydration is the same idea for water, and it is where most home calculations go wrong, because a sourdough starter is itself flour and water and both halves count. These pages work in weights, the way the trade does, since a cup of flour can vary by a fifth depending on how it was scooped. The pizza page adds the trade's thickness factor, dough weight per square inch of pizza, and lets you work it out from a dough ball you already like rather than trusting a table of styles.