Bread Baking Calculators
Bread is the most ratio-driven baking there is: flour, water, salt and leavening, in proportions bakers write down as percentages of the flour. A few points of hydration change how a dough feels in your hands. These three free calculators cover the arithmetic bread bakers do constantly, all exact, all running on your device, none of them asking for an account.
Start with the baker's percentage calculator to read any recipe as a formula, or to scale a formula to the batch you're baking — by flour weight, by total dough weight, or by number of loaves. Reach for the sourdough hydration calculator whenever a starter is involved: it counts the flour and water inside the levain, which a simple water ÷ flour sum leaves out. With a typical 100%-hydration starter, skipping that step makes the dough read drier than it is: 70% instead of about 73% for 500 g flour, 350 g water and 100 g of starter. A stiff starter errs the other way. And when the recipe calls for fresh yeast but the shop had instant, the yeast converter handles the swap by weight, with packet counts.
Between them they answer the questions that decide a loaf before it ever reaches the oven: what is this dough made of, how wet is it really, and how much leavening does it need?