Baker's math & conversion cheat sheets

You're mid-bake, both hands covered in dough, and you can't remember whether that's 65% or 68% hydration, or how much fresh yeast replaces a gram of instant. This pack is the answer, printed and stuck to the cupboard.

Seven cheat sheets, one page each, covering the numbers that come up in almost every bake: baker's percentages, hydration by bread type, yeast conversion, cups to grams, salt percentage, a starter versus temperature ready reckoner, and oven temperature conversion.

What you'll gain

• Never stop a bake to grab your phone and search for baker's percentage explained again. The worked formula and a scaling table live on one page you can glance at with floury hands.
• Convert between fresh, active dry, instant yeast and sourdough starter instantly, using a fixed ratio table instead of trying to remember it or recalculate it under pressure.
• Pick a sensible starting hydration for whatever you're baking, bagels through ciabatta, without hunting through eight different recipes to triangulate a number.
• Stop guessing cup weights. A packed cup of flour and a sifted one can differ by 50g, this converts twelve common ingredients to grams so you're not guessing.
• Get a straight answer on how much salt is right for your dough style, and what actually goes wrong at both the too-little and too-much ends.
• Convert oven temperatures between Celsius, Fahrenheit and UK gas mark without doing mental maths at the oven door, fan-adjusted figures included.

What's inside

Seven single-page cheat sheets, sold together as one 9-page A4 PDF pack (a cover plus seven cards), delivered as an instant digital download. Each card is also sold individually elsewhere as its own single-page PDF, but this listing is for the full seven-card pack:

• Baker's percentages, on one page, with a worked example and a scale-a-recipe formula
• Hydration by bread type, ranges for bagels, sandwich loaf, pizza, whole wheat, artisan boule, baguette, focaccia and ciabatta
• Yeast conversion table, fresh, active dry, instant and sourdough starter, with timing notes
• Cups to grams for twelve common baking ingredients, including flour, sugars, butter, oil, liquids, honey and two types of salt
• Salt percentage guide by dough style, with too-little and too-much warning ranges
• Starter percentage versus temperature ready reckoner, approximate bulk fermentation hours across a range of starter percentages and kitchen temperatures
• Oven temperature conversion, Celsius, Fahrenheit and UK gas mark side by side, with fan adjustment and baking-stage targets

The pack closes with links to six free DoughRise calculators, so you can move from the printed number to the live tool whenever you want an exact figure for your own dough.

What this pack doesn't cover

This is quick-reference numbers and conversion tables, not a course. It doesn't explain fermentation science in depth, walk through a specific recipe, or replace the free interactive calculators when you need an exact live figure for your own dough. Think of it as the print-and-stick version of the numbers you look up most often, not a substitute for weighing your own ingredients or checking your own oven with a thermometer.

Keep going

This pack covers seven different topics, so several free calculators are worth having open alongside it: the Baker's Percentage Calculator, the Hydration Calculator, the Yeast Conversion Calculator, the Ingredient Converter (50+ ingredients), the Fermentation Calculator, and the Oven Temperature Converter.