Recipe Scaler
Doubling a recipe is not multiplying every number by two; it's keeping every percentage identical while changing the total. This tool does exactly that.
Your formula
Take any formula and scale it to a different number of loaves or a target dough weight; hydration, salt %, and starter % all stay intact.
| Flour | 1000 g |
| Water | 700 g |
| Starter | 0 g |
| Salt | 20 g |
| Total dough | 1720 g |
How scaling works
Baker's math treats flour as 100% and every other ingredient as a percentage of it. Scaling is then a single step: multiply the flour by the number of loaves (or solve for the flour that produces your target dough weight), and every other ingredient follows automatically. Your hydration, the character of the dough, never changes.
The one nuance: if your formula uses a starter, remember the starter itself carries flour and water. This calculator accounts for it, so your true hydration stays exactly where you set it.
Frequently asked questions
How do I double a sourdough recipe without changing hydration?
Multiply the flour by two; every percentage stays fixed, so water, salt and starter follow automatically. The scaler does this for you, including the flour and water hidden inside the starter.
What is baker's percentage?
Flour is always 100% and every other ingredient is a percentage of it. 70% hydration means 70 g of water for every 100 g of flour.
How much dough do I need for one loaf?
About 850 to 1000 g of dough (flour, water, starter and salt) for a 500 g loaf, depending on hydration and how much sticks to your hands.