Bake KitHow it works
Mark every flour ingredient as Flour. Total flour is the denominator: ingredient weight ÷ total flour × 100. All flour rows together equal 100%, even when the recipe uses several varieties. Water and other ingredients are expressed relative to that same flour total. These percentages are not shares of the entire batch and therefore do not need to sum to 100%. The ingredient table is shared with the recipe scaler.
Example
A recipe with 400 g white flour, 100 g wholegrain flour and 350 g water has 500 g flour total. The two flours are 80% and 20%, and the water is 70%. Scaling every weight by the same factor leaves these ratios unchanged. Recipes without any flour can still be scaled, but their baker’s percentages are undefined and display a dash.
Assumptions and limitations
This table treats each row as its labeled ingredient. It does not split a starter, milk or eggs into flour and water. Use the separate hydration calculator when including starter flour and water.
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.