Bread recipe scaler
Enter a recipe you trust and scale it — by a factor, to a target dough weight, or to a number of loaves. The ratios stay identical, so the dough behaves exactly the same at any size.
Your recipe (grams) — then choose how to scale it.
- Baker’s percentages stay identical — scaling never changes the dough.
- Scale up for a crowd or down for a single test loaf.
One factor, applied to everything
Scaling a bread recipe is pure multiplication. Work out a single factor — your target divided by what you have now — and multiply every ingredient by it. Doubling means ×2; halving means ×0.5. Because every quantity moves by the same amount, the ratios that define the dough never budge.
Three ways to set the factor
Sometimes you know the factor outright (“make a double batch”). More often you know the outcome you want: a total dough weight for a specific tin, or a number of loaves at a given size. This scaler lets you set any of the three and works out the rest, then rounds to whole grams so you can weigh it out.
Why the percentages don’t move
Hydration is water ÷ flour. Scale both by the same factor and the division is unchanged — 350 ÷ 500 and 700 ÷ 1000 are both 70%. The same is true of salt and starter percentages. That invariance is exactly why professional bakers write recipes in baker’s percentages: a formula is a single recipe that works at any size.
Recipe scaling FAQ
How do you scale a bread recipe up or down?
Multiply every ingredient by the same factor. To go from a recipe that makes 900 g of dough to one that makes 1800 g, multiply everything by 2. Because baker’s percentages are ratios, the dough behaves identically at any size — the scaler just does the multiplication for you.
How do I halve a sourdough recipe?
Multiply every ingredient — flour, water, starter and salt — by 0.5. Set the scaler to “multiply” and enter 0.5, or enter a target dough weight and let it work out the factor. The hydration and salt percentages stay exactly the same.
Does scaling a recipe change the hydration?
No. Scaling multiplies every ingredient by the same number, so all the ratios — hydration, salt %, starter % — stay identical. That is the whole point of baker’s percentages: a formula is the same recipe at 500 g or 5 kg.
How much does one loaf of dough weigh?
A standard hearth loaf is usually 800–1000 g of dough. Set your per-loaf weight and the number of loaves you want, and the scaler gives you the total and every ingredient to match.