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Baking Intelligence
18 Professional
Baking Calculators
Fermentation, hydration, baker's percentages, preferments, tangzhong and more. Built for precision. Trusted by home bakers and professionals in the UK, US, Canada and Australia.
18
Calculators
40+
Countries
£0
Cost to use
DoughRise in action
01
Instant results
No sign-up, no waiting. Type your numbers and get professional-grade calculations in real time.
02
Works anywhere
Metric or imperial, any currency. Built for bakers in the UK, US, Europe, Australia and beyond.
03
Baker's precision
From fermentation timing to lamination layers — every formula is grounded in real baking science.
18 free tools
Every
calculation
a baker needs.
18
professional
calculators
calculators
From bulk fermentation to lamination layers. All free. All instant. No account needed.
Open all 18- 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
DoughRise Calculator Suite
18 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
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
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
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
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
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
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
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
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
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
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
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):
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:
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:
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?
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
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
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%
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.
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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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DoughRise Pro
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Go Bakery →Gluten Development Science
The autolyse calculator
for better gluten without the effort
The autolyse calculator above gives you the correct rest time based on your flour type, hydration percentage, and kitchen temperature. Enter your details and it calculates the recommended autolyse duration, adjusting for flour protein content, how quickly the dough will hydrate at your ambient temperature, and any penalties or bonuses based on flour type.
Autolyse is one of the simplest techniques in sourdough baking and one of the most consistently rewarding. You mix flour and water, then do nothing for 20 to 60 minutes before adding your starter and salt. During that window, the flour fully absorbs the water and the gluten network begins to form without any kneading. The result is a dough that is noticeably more extensible, handles better during shaping, and develops more complex flavour.
The rest time is not fixed. Rye flour should be autolysed for no longer than 20 minutes because its enzymes can break down gluten with extended exposure to water. Wholemeal flour has bran particles that take longer to fully hydrate, so it benefits from a longer rest. Cold kitchens slow everything down and may need extra time added to the base calculation.
Explore all 18 baking calculators5
Flour types supported
20m
Maximum for rye flour
Temp
Adjusted for kitchen temperature
Frequently Asked
Questions about
autolyse and rest time
What is autolyse and why does it help bread?
Autolyse is a rest period at the start of bread making where you mix flour and water and then leave the dough alone before adding starter and salt. During this rest, the flour fully hydrates and the gluten network begins to develop on its own without any mechanical work. The result is a more extensible dough that is easier to shape, develops better flavour, and tends to produce a more open crumb. It was popularised by French baker Raymond Calvel and is now standard practice in most sourdough recipes.
How long should the autolyse rest be?
The ideal autolyse duration depends on your flour type, hydration, and kitchen temperature. White flour at standard hydration in a warm kitchen typically needs 20 to 30 minutes. Wholemeal flour benefits from 30 to 45 minutes because the bran particles take longer to fully hydrate. Rye flour is capped at around 20 minutes as its enzymes can degrade gluten with extended rest. Lower temperatures slow hydration, so a cooler kitchen may need additional minutes added to the base time.
Should I add salt and starter during the autolyse?
No. Classic autolyse uses only flour and water. Salt is added after the autolyse because it stiffens the gluten network prematurely, reducing the extensibility benefit. Starter is added after for the same reason: you want the gluten to develop without the interference of acidic fermentation products during the rest period. Some bakers use a modified autolyse that includes starter but not salt, which saves time in longer schedules while still providing most of the benefit.
Eighteen baking calculators.
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Fermentation timers, hydration ratios, starter health, costing and more.