A bread recipe scaler adjusts all ingredient quantities when you want to make more or fewer loaves than a recipe calls for. Using baker's percentages — where flour is always 100% — keeps every ratio exact regardless of batch size.
Original Recipe
Scale To
Original recipe = 1 loaf
Scaled Ingredients
Cups-to-Grams Reference (Bread Ingredients)
| Ingredient | 1 cup | 1 tbsp |
|---|---|---|
| All-purpose flour | 125g | 8g |
| Bread flour | 130g | 8g |
| Whole wheat flour | 120g | 8g |
| Water | 240g | 15g |
How to Use the Bread Recipe Scaler
Baker's percentages make scaling bread recipes completely predictable. Every ingredient is expressed as a percentage of flour weight, so whether you're making 1 loaf or 8, the ratios stay identical and results stay consistent.
Step 1: Enter Your Original Recipe Flour Amount
Enter the flour amount from your recipe in grams or ounces. This is the base that all other ingredients are calculated from.
Step 2: Set Ingredient Percentages
Adjust hydration (water percentage), salt, and yeast sliders to match your recipe. A standard sandwich loaf is typically 65% hydration, 2% salt, 0.5-1% instant yeast. Artisan bread is often 70-80% hydration.
Step 3: Scale by Number of Loaves
Enter how many loaves you want. The calculator multiplies all ingredients proportionally. Two loaves = double everything, maintaining exact ratios.
FAQ
What is baker's percentage?
Baker's percentage expresses each ingredient as a percentage of the total flour weight. Flour is always 100%. If a recipe has 500g flour and 350g water, the hydration is 70%. This system makes scaling any recipe up or down simple arithmetic.
How do I scale a bread recipe to more loaves?
Multiply every ingredient by the number of loaves desired. With baker's percentages, the ratios stay constant — doubling the flour means doubling everything else proportionally.
How many grams of flour are in a cup?
All-purpose flour: 125g per cup (spooned and leveled). Bread flour: 130g. Whole wheat: 120g. Cake flour: 100g. For precision baking, always weigh ingredients rather than measuring by volume.
What bread hydration should I aim for as a beginner?
Start with 65-68% hydration. This gives a workable dough that isn't sticky. Once comfortable, try 72-75% for more open crumb. Above 80% requires experience with wet dough technique.
Is this calculator free?
Yes, completely free with no signup required. Calculations happen in your browser.