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Baking Intelligence
25 Professional
Baking Calculators
Fermentation, hydration, baker's percentages, preferments, tangzhong and more. Built for precision, free to use, no account needed.
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Calculators
40+
Countries
£0
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DoughRise in action
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Instant results
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.
DoughRise Calculator Suite
25 professional tools for precision baking
Enter your flour weight, yeast %, dough temperature, and target start time. The calculator uses the Q10 temperature rule to estimate bulk fermentation and proof times. Warmer dough = faster ferment. Cooler = slower and more flavour development.
Dough Fermentation Calculator
Calculate bulk fermentation and proofing times
From the calculators
Not sure your crumb matches the plan? Diagnose it against 7 crumb states, cause and fix for each.
Choose Grams→% to analyse an existing recipe, or %→Grams to build one from scratch. Flour always equals 100%. Every other ingredient is expressed as a percentage of the flour weight. Great for scaling any recipe up or down.
Baker's Percentage
Convert between grams and percentages
From the calculators
Want these percentages as ready-made formulas? 25 tested recipes, gram weights included.
From the calculators
Want the whole baker's-maths reference on one printable sheet? 7 cheat-sheet cards, no laptop needed.
Enter your starter amount and desired feeding ratio (e.g. 1:5:5 = starter:water:flour). The calculator shows you exactly how much water and flour to add and gives step-by-step feeding instructions.
Sourdough Starter
Calculate feeding ratios
From the calculators
Starter sluggish, or not rising like it should? The Rescue Handbook works through the usual causes, symptom by symptom.
Enter your target dough temperature, room temperature, and flour temperature. The calculator returns the exact water temperature you need to hit your DDT (Desired Dough Temperature). Consistent dough temp = consistent fermentation.
Dough Temperature
Calculate water temperature needed
From the calculators
Dough temperature drives everything downstream. See what each result looks like in the crumb, and how to correct it.
Select your pizza style, pan size, and number of balls. Each style has a calibrated weight factor based on crust thickness. The calculator returns the total dough weight and per-ball weight so every pizza is consistent.
Pizza Portioning
Dough ball weights for pizza sizes
Quick fill
From the calculators
Want the troubleshooting sorted too? The Pizza Pro Pack bundles the formulas with the fix for every dough problem.
Choose your preferment type (Poolish, Biga, or Pâte Fermentée), then enter your total flour weight and preferment %. The calculator returns exactly how much flour and water goes into the preferment, and how much remains for the final dough.
Preferment
Poolish, biga, or pâte fermentée
Quick fill
From the calculators
Want formulas that already balance? 25 tested recipes with gram weights and preferment percentages worked out.
Add each ingredient with its weight and cost per kg. The calculator totals your ingredient cost and suggests retail prices at 2×, 3×, and 4× markup. Use it to price loaves, pastries, or batch bakes accurately.
Recipe Costing
Calculate costs and pricing
Ingredient
Amt(g)
Cost/kg
From the calculators
Want this as a live spreadsheet? Ingredient costs, margins and pricing, ready to edit.
Enter your current dough weight and hydration %, then your target hydration %. The calculator tells you exactly how much water to add or remove to hit your target. Shows a before/after comparison so you can see the difference at a glance.
Hydration Adjustment
Convert between hydration levels
From the calculators
Not sure your crumb matches the plan? Diagnose it against 7 crumb states, cause and fix for each.
Use Yield mode to find out how many loaves a recipe makes, or Scale mode to work backwards from a target number of loaves. Enter your dough weight per loaf to get totals for every ingredient in the batch.
Batch & Yield
Calculate yields and scale recipes
From the calculators
Scaling a batch? The Formula Vault gives you 25 formulas already sized for a sensible batch.
Add two or more flours with their protein % and blend ratios. The calculator returns the weighted average protein % of your blend. Use it to hit a specific protein target by combining strong and weak flours.
Flour Protein Blend
Custom blends for perfect protein
From the calculators
Want the flour and protein reference on paper next to the scales? One of the 7 printable cheat-sheet cards covers it.
Enter your total flour weight and the tangzhong flour %. (5% is standard for milk bread.) The calculator returns the flour and water needed for the tangzhong roux, and the remaining amounts for your main dough. Cook the roux to 65°C before adding to the dough.
Tangzhong / Water Roux
Pre-cook a portion of flour to 65°C to lock in moisture for ultra-soft, long-lasting enriched breads
From the calculators
Want tangzhong built into a full formula rather than bolted on? 25 tested recipes, gram weights included.
Enter your flour weight and adjust the enrichment sliders for eggs, butter, milk, and sugar. The calculator shows how each addition affects hydration and gives adjusted water amounts to keep the dough workable.
Enriched Dough Hydration
Calculate true hydration accounting for moisture in eggs, milk, and butter.
Egg input mode:
Presets (500g flour):
From the calculators
Enriched doughs are fussy about ratios. The Formula Vault has 25 tested formulas with the butter, egg and sugar percentages settled.
Enter your dough weight and butter block % (typically 25–33%). Select your fold type (single, double, or book fold) and number of turns. The calculator returns the butter weight and total number of layers after each fold sequence.
Lamination & Fold Planner
Calculate layer counts and generate a fold timeline for laminated doughs.
Preset:
From the calculators
Wondering whether the gluten is where it should be? Diagnose the crumb against 7 states, with the cause and the fix for each.
Enter the amount of discard you have and select a recipe type. The calculator scales the recipe to match your discard weight exactly — no waste, no guessing. Works for pancakes, crackers, waffles, and more.
Sourdough Discard
Adjust a recipe to use your discard, or find what you can bake with it.
Mode:
From the calculators
Building a starter routine worth keeping? The Rescue Handbook covers feeding, discard and getting a sluggish culture back on form.
Enter your flour weight and hydration %. The calculator returns the water amount for autolyse and recommends a rest time based on your flour type. Autolyse hydrates the flour before mixing, improving extensibility and reducing kneading time.
Autolyse & Rest Planner
Calculate optimal autolyse duration and generate a timed pre-mix schedule.
ℹ️ What is autolyse?
A pre-mix rest of just flour + water (no salt, no levain) that allows flour to fully hydrate, activates enzymes, and develops gluten passively — reducing mix time and improving extensibility.
Preset:
Include levain in autolyse?
Include salt in autolyse?
From the calculators
Wondering whether the gluten is where it should be? Diagnose the crumb against 7 states, with the cause and the fix for each.
Type any amount into any field — the other three update instantly. Fresh yeast, active dry, and instant follow a fixed weight ratio (3 : 1.5 : 1). Sourdough starter shows a range because activity varies by starter age, feeding ratio, and temperature.
Yeast Conversion
Convert between fresh, active dry, instant, and sourdough starter
g
g
g
g
From the calculators
Want this conversion on paper by the oven? The cheat sheets cover fresh, active dry, instant and starter, one printable card.
How yeast conversion works
Fresh : Active Dry : Instant = 3 : 1.5 : 1 by weight. Fresh yeast has the highest moisture content (~70%). Instant yeast is most concentrated and can be added directly to flour without rehydrating.
Sourdough starter is a live culture of wild yeast and bacteria in flour + water. You need 35–50g of 100% hydration starter to replace 1g of instant yeast. The range reflects starter activity: a vigorous freshly-fed starter sits at the lower end; a sluggish or cold starter needs more.
Search for an ingredient, enter an amount, choose the starting unit, and all other units update instantly. Densities are sourced from King Arthur Baking's ingredient weight chart.
Ingredient Converter
Convert cups, tablespoons, grams and ounces for 50+ baking ingredients
From unit
From the calculators
Want a cups-to-grams reference that does not need a laptop open? The cheat sheets cover 50+ ingredients on one printable card.
Why weight beats volume in baking
Volume is inconsistent; weight is exact. Scooping flour compresses it — a carelessly packed cup can weigh 50g more than a sifted one. A gram is always a gram. Professional bakers and King Arthur Baking publish ingredient weights because they produce consistent results every time.
Millilitre conversions for dry ingredients are marked with ~ (approximate) because volume-by-density assumes ideal packing. The ml figure is a useful estimate, not a precise measure.
Enter your flour's current protein %, your target protein %, and the flour weight. The calculator shows how much vital wheat gluten to add. VWG protein % defaults to 75% — open "Advanced" to change it for your brand.
Vital Wheat Gluten
Boost weak flour to bread-flour strength
AP: ~10–11%, bread: 12–14%
Strong dough: 12–14%, high-hydration: 14–16%
Weigh for accuracy
Advanced: VWG protein % (75%)
Bob's Red Mill / KA: 75–78%
From the calculators
Want the flour and protein reference on paper next to the scales? One of the 7 printable cheat-sheet cards covers it.
What is vital wheat gluten?
Vital wheat gluten (VWG) is a dry powder extracted from wheat — approximately 75% pure gluten protein. Adding it to weaker flours raises protein content, giving dough more strength, extensibility, and structure.
When to use it: upgrading plain flour for bread baking; strengthening whole grain flours (rye, spelt) which have weak gluten; high-hydration doughs needing more structure.
Caution: More than ~5% baker's % (50g per 1kg flour) can make dough tough and inelastic. Use the minimum needed to reach your target.
Need to blend multiple flours instead? Use the Flour Protein Blend calculator (#10).
⚡ 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.
▶
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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Every tool saved, perfected. Save formulas, export to PDF, track your bake history.
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AI Baking Coach
A baking scientist in your pocket. Ask anything, get real answers grounded in technique.
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Go Bakery →🍕 Pizza Dough Calculator
Enter your pizza count and size — get exact ball weight and a full style-based recipe.
Pick a style, enter how many pizzas and what size, and this builds the whole recipe using the thickness-factor method professional pizzerias use. This is different from the Portioning calculator, which only divides a batch you already have — this one builds the batch from scratch.
Advanced options
From the calculators
Want the troubleshooting sorted too? The Pizza Pro Pack bundles the formulas with the fix for every dough problem.
🍞 Loaf Pan & Banneton Sizer
Enter your tin or banneton dimensions — get the right dough weight.
Choose Loaf Pan or Banneton mode. For a loaf pan, enter its internal length, width and depth (or use a quick-pick preset) plus your dough type — the calculator works out the exact dough weight to fill it correctly. Untick 'Pan tapers' for straight-sided tins like Pullman pans. For a banneton, just enter its diameter.
From the calculators
Want the conversions on a card by the oven instead of a laptop? 7 printable cheat sheets for the numbers you look up most.
🌡️ Oven Temperature Converter
°C, °F, and gas mark, all live — with a fan/convection adjustment.
Enter a value in whichever unit you have — Celsius, Fahrenheit, or Gas Mark — and the other two update instantly. Tick 'This is a fan/convection temperature' if your recipe or oven reading is already a fan figure, so the calculator doesn't double-adjust.
Full gas mark reference table
| Gas | °C | °F | Label |
|---|---|---|---|
| ¼ | 110 | 225 | Very slow |
| ½ | 120 | 250 | Very slow |
| 1 | 140 | 275 | Slow |
| 2 | 150 | 300 | Slow |
| 3 | 160 | 325 | Moderate |
| 4 | 180 | 350 | Moderate |
| 5 | 190 | 375 | Moderately hot |
| 6 | 200 | 400 | Moderately hot |
| 7 | 220 | 425 | Hot |
| 8 | 230 | 450 | Hot |
| 9 | 240 | 475 | Very hot |
| 10 | 260 | 500 | Very hot |
From the calculators
Want the full gas mark, fan and Fahrenheit table stuck to the oven door? It is one of the 7 printable cheat-sheet cards.
⛰️ High-Altitude Baking Adjuster
Concrete adjustments for baking powder, sugar, liquid, oven temp and time, by elevation.
Enter your elevation and choose a recipe type. Cakes & quick breads get baking powder, sugar and liquid adjustments (enter your recipe's quantities for adjusted totals); yeast breads and cookies get technique guidance instead, since those don't scale the same way.
From the calculators
Want the conversions on a card by the oven instead of a laptop? 7 printable cheat sheets for the numbers you look up most.
🎂 Cake Pan Size Converter
Scale a recipe from the pan it was written for to the pan you own.
Enter the shape and dimensions of the pan your recipe was written for, then the pan you actually own. The calculator compares baking areas (accounting for depth) and gives you a scale factor to multiply every ingredient by, plus a warning if the batter won't fit.
FROM Pan
TO Pan
Quick-reference volume table
| Pan | Volume |
|---|---|
| 6″ round, 2″ deep | ≈927 ml |
| 8″ round, 2″ deep | ≈1648 ml |
| 9″ round, 2″ deep | ≈2085 ml |
| 10″ round, 2″ deep | ≈2574 ml |
| 8″ square, 2″ deep | ≈2098 ml |
| 9×13″ rect, 2″ deep | ≈3835 ml |
| 9″ bundt, 3″ deep | ≈2780 ml |
From the calculators
Want the conversions on a card by the oven instead of a laptop? 7 printable cheat sheets for the numbers you look up most.
📋 Total Formula Calculator
Enter the whole-recipe baker's percentages, split automatically into preferment and final dough.
Enter your whole-recipe percentages (hydration, salt, yeast) and a target weight, then choose your preferment type. The calculator splits everything into an exact preferment build and final dough, so you know precisely what to weigh out at each stage.
Custom ingredients (optional, up to 3)
Preferment
From the calculators
Want formulas that already balance? 25 tested recipes with gram weights and preferment percentages worked out.
🧫 Yeast Amount by Time & Temperature
"I want the bulk done in X hours at Y°C — how much yeast?" The inverse of the Fermentation Planner.
Set how many hours you want bulk fermentation to take and at what dough temperature, and this works backwards to the precise yeast percentage needed — the reverse of the Fermentation Planner, which goes from yeast % to time.
From the calculators
Want the conversions on a card by the oven instead of a laptop? 7 printable cheat sheets for the numbers you look up most.
25 free tools
Every
calculation
a baker needs.
25
professional
calculators
calculators
From bulk fermentation to lamination layers. All free. All instant. No account needed.
Open all 25- 01FermentationBulk & proof timing from yeast, hydration, and temperatureTiming
- 02Baker's PercentageConvert grams to percentages and backFormula
- 03Sourdough StarterFeed ratios, levain quantities, peak timingSourdough
- 04Water TemperatureTarget DDT from room temp, flour temp, friction factorTemperature
- 05Dough PortioningPizza ball weights by size, style, and total doughPortioning
- 06PrefermentPoolish, biga, and pâte fermentée ratiosPreferment
- 07Recipe CostingIngredient cost per unit with overhead and markupBusiness
- 08Hydration AdjusterWater to add or remove to hit a target hydrationFormula
- 09Batch & YieldScale recipes up or down, count yield from dough weightScaling
- 10Flour ProteinBlend flours to hit a target protein percentageFlour
- 11TangzhongWater-roux ratios for super-soft Japanese-style breadTechnique
- 12Enriched DoughEffective hydration accounting for eggs, milk, and butterEnriched
- 13Lamination PlannerLayer count for croissants — folds mapped to layersPastry
- 14Sourdough DiscardUse discard in any recipe — flour and water breakdownSourdough
- 15Autolyse & RestOptimal rest time from flour type, hydration, and temperatureTiming
- 16Yeast ConversionConvert between fresh, active dry, instant yeast, and sourdough starterConversion
- 17Ingredient ConverterConvert cups, tablespoons, grams and ounces for 50+ baking ingredientsConversion
- 18Vital Wheat GlutenHow much VWG to add to hit a target protein percentageFlour
- 19Pizza Dough CalculatorStyle-based recipe from pizza count and sizePizza
- 20Loaf Pan & Banneton SizerRight dough weight from tin or banneton dimensionsSizing
- 21Oven Temperature Converter°C, °F, and gas mark, with fan/convection adjustmentConversion
- 22High-Altitude Baking AdjusterBaking powder, sugar, liquid, oven temp and time by elevationAdjustment
- 23Cake Pan Size ConverterScale a recipe from one pan size to anotherSizing
- 24Total Formula CalculatorWhole-recipe percentages split into preferment and final doughFormula
- 25Yeast Amount by Time & TemperatureYeast percentage from your desired bulk time and dough tempTiming
