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Bread Baking Calculators

The three calculations bread runs on: the formula behind a recipe, the true hydration of a dough that contains starter, and the yeast you actually have in the cupboard.

Baker's Percentage Calculator

Convert any bread recipe to baker's percentages, or scale a formula to any batch — by flour weight, total dough or number of loaves. Both directions, exact.

Sourdough Hydration Calculator

Calculate your sourdough's true hydration in baker's percentages — correctly counting the flour and water inside your starter — and hit any target hydration.

Yeast Converter

Convert between fresh, active dry and instant yeast by weight — with packet counts. The standard 1 : 1.25 : 3 ratio, done for you.

Bread Baking Calculators

Bread is the most ratio-driven baking there is. Flour, water, salt and leavening in the right proportions produce a loaf; the same ingredients misjudged by ten percent produce a brick or a puddle. 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 hiding inside the levain, which is the step most calculators skip and the reason their hydration figures land three or four points low. 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?