18 Professional
Baking Calculators

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.