Hydration
Water as a percentage of flour weight.
Hydration
65 %
Weight unit
Solve for
Baker's Percentage
Flour is 100%. Everything else is a % of flour by weight.
Total Dough
840 g
Ingredient % of flour Weight
Water 325 g
Salt 10 g
Yeast 5 g
Oil 0 g
Sugar 0 g
Weight unit
Solve for
Recipe Scaler
Scale one ingredient at a time.
Scaled amount
375 g
Weight unit
Pan Size Converter
Scale ingredients when you swap pans — by surface area.
Scale factor
×1.01
Multiply every ingredient by this factor to keep the depth (and bake time) roughly the same.
Original pan
Target pan
Length unit
Yeast Converter
Instant, Active Dry, and Fresh yeast by weight.
Type Equivalent
Instant source 7 g
Active Dry 8.75 g
Fresh 21 g
Weight unit
I have
Rule of thumb: Active Dry ≈ 1.25× Instant · Fresh ≈ 3× Instant.
Sweetener Swap
Substitute one sweetener for another.
Honey
0.75 cups
Sweeter than sugar. Reduce liquid in recipe.
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To
Volume unit