Scale any recipe to any batch size instantly

The easiest method is to work in baker's percentages rather than fixed gram amounts. Once every ingredient is expressed as a percentage of total flour weight, you can scale the flour to any target and multiply all other ingredients by the same ratio. The batch/yield calculator does this automatically, using your original recipe and target loaf count or total dough weight, and it gives you new gram amounts for every ingredient.

Dough yield is the total weight of dough as a percentage of flour weight. A recipe with 1000g flour, 750g water, 20g salt, and 200g starter gives a dough yield of 1970g. Knowing your yield helps you plan batch sizes, calculate oven loads, and price your baked goods accurately since you can work backwards from target loaf weight to required flour and water quantities.

A standard 900g sandwich tin loaf uses around 850–950g of dough. A medium sourdough boule baked in a 24cm Dutch oven works well at 800–900g. Allow for roughly 10–15% weight loss during baking as moisture evaporates. The batch calculator lets you input your target baked loaf weight and back-calculates the dough weight you need, accounting for your typical bake-off loss percentage.

At typical baker’s percentages, say 70% water, 2% salt and 20% starter, 1kg of flour gives you roughly 1,920g of total dough. That splits cleanly into four 480g loaves, or two 800g tin loaves with around 320g of dough spare for a small extra bake like a pizza base or a batch of rolls. Run the numbers through Scale mode with your own recipe, since your hydration and starter percentage both shift how much total dough you get from the same flour weight.

Not directly. Bulk fermentation speed is driven by dough temperature, hydration, and the ratio of starter to flour, all percentages that stay identical when you scale a recipe correctly. What can shift slightly is dough temperature itself: a larger mass of dough has less surface area relative to its volume, so it loses heat more slowly and can occasionally run a touch warmer through bulk than a small batch left in the same spot. It’s a minor effect next to actual temperature control, but worth knowing if a big batch finishes noticeably earlier than you expected.

Work backwards from your target item count and weight using Scale mode, then always run Yield mode afterwards with a realistic waste percentage before committing to a number you’re promising customers. For example, scaling a 2-loaf recipe up to 16 loaves at 480g each gives you 7,680g of total dough on paper, but a 5% waste allowance for bowl residue and bench trimmings brings that down to 15 loaves in practice. Scale for slightly more than your target, not exactly your target, whenever a headcount is fixed.