Professional baker's calculator with baker's percentages
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Professional-grade tools for those somewhere between amateur and world-class. Measure up — your results will reward you.
Total flour is always 100% in baker's percentages. Other ingredients are percentages of total flour weight.
After adjusting ingredients, click below to update your recipe formula
Calculate water temperature for consistent results
Build your levain the night before or morning of your bake.
Mix only flour and water, rest to develop gluten before adding remaining ingredients
Mix all ingredients to final dough development
Build gluten strength with periodic folds during bulk fermentation
Slow fermentation in refrigerator develops complex flavors
Divide, pre-shape, and final shape with bench rests between each stage
Extended cold proof for maximum flavor development
Complete ingredient breakdown for your batch
96 terms — tap any card to explore deeper
15 problems — tap any card for causes & solutions
18 tips — advanced insights for better dough
Tap a category, enter a value, see all conversions instantly
Set costs once — every formula calculates automatically
127 flours from 26 brands across 5 countries
Gear for serious bakers
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Take a photo of a recipe or choose from your library
Works with most recipe blogs — King Arthur, The Perfect Loaf, Serious Eats, and more.
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