Cooking instructions are usually written as fixed numbers — four hours, 500 g, 75% — when what they describe is a relationship. Change the temperature of your kitchen or the size of your tin and the number should move with it.
These are the calculators for the relationships that come up most often here. Every one of them shows its arithmetic on the page, because a tool you can’t check is just a number generator you have to trust.
No sign-up, no paywall, nothing stored.
-
Scale any bread formula by hydration, salt, and prefermented flour — counting the flour and water inside your levain, which most calculators quietly ignore.
-
Estimate how dough temperature changes bulk fermentation time, using the Q10 model — and see how much two degrees actually costs you.
-
Scale pizza dough by style, size, and thickness factor — Neapolitan, New York, Detroit, and Sicilian — with poolish and biga counted properly.