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Free baking calculators

A little precision. A better bake.

Scale recipes, understand baker’s percentages, include starter in dough hydration and convert cake pans. Free baking calculators in your browser.

Scale my recipe ↓Cake pans

Ingredients

Use grams for every ingredient. Cups and spoons have ingredient-dependent densities.

Scale by

Mark all flour rows as Flour. Flour is the 100% reference, not the whole batch.

Scale factor—

IngredientScaled (g)Baker %

Values are rounded for display. Use an appropriate scale for small amounts.

Your baking toolkit

Recipe Scaler — Servings & Batch WeightScale a recipe by servings or total batch weight. Edit ingredient weights in grams, add rows and export the adjusted recipe as a CSV.Baker’s Percentage Calculator — Flour-Based RatiosCalculate each ingredient as a percentage of total flour. Combine multiple flour types and scale your recipe without changing its proportions.Dough Hydration Calculator — Including StarterCalculate water-to-flour hydration including your starter. Find the added water needed to reach a target while keeping flour and starter fixed.Cake Pan Converter — Round & Rectangular PansConvert ingredient quantities between round and rectangular pans using internal dimensions, pan count and intended batter depth. Apply the factor to your recipe.

How it works

Start with ingredient weights in grams. Change the number of servings or choose a target batch weight, then see every ingredient update together. Mark all flour rows to reveal baker’s percentages. For sourdough, use the hydration calculator to split your starter into flour and water. Moving to a different cake pan? Compare internal dimensions and batter depth, then apply the factor to your saved recipe. Settings stay on this device across tools and languages.

Frequently asked questions

Are my recipes sent to a server?

No. Calculations run in your browser. Ingredient names, weights and settings are saved in local browser storage, and can be cleared through your browser’s site-data settings. There is no account or recipe upload.

Can I enter cups, eggs or tablespoons?

Use gram weights for every ingredient. Volume-to-weight conversion depends on the ingredient and measuring method. Weigh a beaten egg if you need a fraction, and make practical adjustments for very small amounts.

Does scaling change baking time?

The tools scale ingredient quantities only. Pan shape, depth, oven behavior and recipe affect baking time. Follow a suitable recipe and check doneness rather than multiplying time by the ingredient factor.