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No sign-up, no waiting. Type your numbers and get professional-grade calculations in real time.
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Works anywhere
Metric or imperial, any currency. Built for bakers in the UK, US, Europe, Australia and beyond.
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Baker's precision
From fermentation timing to lamination layers — every formula is grounded in real baking science.
Quick answer
⚡ LIVE
Live Ferment Timer
Dough temp — how warm your mixed dough feels (use a probe thermometer for accuracy). Inoculation — starter weight divided by flour weight × 100 (e.g. 100g starter in 500g flour = 20%). The timer updates as you type and shows a ±25% window because every kitchen is different. Open Start time, starter, cold retard to: set when you begin bulk fermentation and get a "ready at" clock; adjust for whether your starter is freshly fed, at peak, or hungry; or model a cold retard in the fridge. DoughRise Coach subscribers can record actual bulk times — after 3 bakes the predictions are calibrated to your kitchen, starter, and flour.
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Start time, starter, cold retard
Start time
Hours since fed
After (h)
Retard temp (°C)
Duration (h)
h
Saves to your history · calibrates after 3 bakes
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Go Bakery →Recipe Costing Calculator
Know exactly what every bake costs you
Quick answer
Cost per item = the sum of each ingredient's cost at the amount used, plus any overhead. Example: £1.20 of ingredients plus £0.30 overhead = £1.50 per item, or £4.50 at a standard 3× retail markup.
Most home bakers undercharge, and most micro-bakeries underestimate overheads. Whether you are selling at a farmers market, doing wholesale, or just curious whether that £3.50 flour is worth it, the recipe costing calculator gives you a clear breakdown: ingredients, overhead, and suggested selling price.
Input your recipe flour weight, each ingredient as a baker's percentage, cost per kg, and a per-bake overhead figure for energy and packaging. The calculator returns cost per loaf, cost per 100g, and a suggested retail price based on your target margin. Scale instantly from a single loaf to a batch of twelve.
Pricing handmade bread is one of the trickier parts of selling it. The ingredients are often the smallest part of the cost once you factor in hours of fermentation, shaping time, oven energy, and packaging. Having a real number in front of you makes those pricing conversations far less awkward.
3x
Typical target markup on ingredient cost for profitable artisan baking
£0.20
Average energy cost per bake in a domestic oven at UK rates
12
Maximum batch size for scaling your recipe cost in one calculation
Enter your own ingredient costs and overhead above to get an exact figure for your recipe.
How It Works
How the numbers actually add up
The costing calculator does two simple sums, but the pricing conversations they solve for you are anything but simple. For each ingredient it works out the weight in grams divided by 1,000, multiplied by the cost per kilo, so 500g of flour at £1.60 a kilo comes to 80p. Add up to four ingredients like that, then add a single overhead figure covering energy, packaging and a slice of your equipment costs, and you’ve got your true cost per item, not just what the flour and water cost you.
That distinction matters more than it looks. The suggested retail price is 3× the total cost, ingredients plus overhead, not 3× the ingredients alone. Skip the overhead field and you’ll undercharge on every loaf without realising it, because ingredient cost on a basic sourdough is often the smallest line item once you count oven time, bags, labels and the odd failed bake. If you’re running the same handful of recipes regularly, DoughRise Pro lets you save each one’s costing, so re-checking your margin after a flour price rise takes seconds instead of re-entering everything from scratch.
Worked example: pricing a market-stall sourdough loaf
Say you’re costing a large seeded sourdough for a Saturday farmers’ market stall.
- Flour: 750g at £1.60/kg = £1.20
- Water: 525g at £0/kg (tap water, no cost) = £0.00
- Salt: 15g at £0.80/kg = £0.01
- Overhead (oven energy, bag, label): £0.45
- Total cost per loaf: £1.20 + £0.00 + £0.01 + £0.45 = £1.66
- Suggested retail at 3× markup: £1.66 × 3 = £4.98, rounds to a clean £5.00
The overhead field wants a per-loaf figure, not the whole bake's cost, so if this batch made six loaves from one oven load costing £2.70 total to run and package, you’d divide first, £2.70 ÷ 6 = £0.45, and enter that per-loaf figure. Enter the full £2.70 by mistake and the calculator will overstate your cost sixfold, which is the single most common error people make with this tool.
Common costing mistakes
Stopping at ingredient cost
It’s tempting to add up flour, water and salt, land on a number under £1, and call that your cost. The overhead field exists because energy, packaging and a share of your oven or mixer’s wear and tear are real costs too, even if they don’t show up on a shopping receipt. Leave it blank or at zero and every price you set from that number is quietly too low.
Entering overhead per bake instead of per item
If one bake produces six loaves, your overhead figure needs to be the cost of that bake divided by six, not the total. This is the single easiest way to get a wildly inflated cost-per-item number, and it’s an easy mistake to miss because the field just says Overhead with no reminder that it’s per unit.
Not re-costing when prices move
Flour, butter and energy prices shift throughout the year, sometimes sharply. A costing you ran in January can be well out of date by summer. Get in the habit of re-running your numbers whenever a supplier invoice jumps, or at minimum once a season, rather than pricing off a figure from six months ago.
Common questions about recipe costing
How do I calculate the cost of a loaf of bread?
Add up the cost of every ingredient scaled to your recipe weight, then add overhead costs like energy, packaging, and a portion of equipment depreciation. Divide by the number of loaves to get cost per unit. A good starting target is a 3x markup on ingredient cost to cover all overhead and return a profit.
What should I charge for a sourdough loaf?
Most artisan sourdough loaves sell for £5–£12 in the UK depending on size, flour quality, and market. Factor in your ingredient cost, time (including starter maintenance and long fermentation), packaging, and any market or delivery fees. Use the costing calculator to find your break-even point, then set a price that reflects quality and your local market.
What overheads should I include when costing baked goods?
Common overheads include energy (oven, proofer), packaging (bags, labels, ties), equipment depreciation, delivery or market fees, and your own time. Many home bakers underestimate time costs. If you're selling, your hours have value. The costing calculator lets you input a per-bake overhead figure alongside ingredient costs.
What markup should I use for pricing baked goods?
Most artisan bakers work from 2.5× to 4× total cost (ingredients plus overhead), with 3× a sensible starting point for everyday loaves. Wholesale accounts usually sit lower, often 1.5× to 2×, since the retailer adds their own margin on top. Push toward 4× for labour-intensive items like laminated pastries or heavily seeded loaves, where your time input is far higher than a plain white tin.
Do I need to charge VAT on bread I sell from home?
Most home bakers and small micro-bakeries sit well under the VAT registration threshold (currently £90,000 turnover a year), so no registration is needed and you don’t add VAT to your prices. Most basic bread is zero-rated for VAT in the UK in any case, though some cakes, biscuits and confectionery are treated differently. Check current HMRC guidance if your turnover is approaching the threshold or you’re registering voluntarily.
How do I price wholesale versus market or retail sales?
Wholesale prices need to leave room for the buyer’s own margin, so you’re typically selling at 1.5× to 2× your total cost rather than the 3× you’d charge direct to a customer at a market stall or online. Work out both numbers before agreeing a wholesale rate, and don’t let a large wholesale order tempt you into a price that barely covers your overhead once the retailer’s cut is stripped out.
Start calculating your margins
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