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Convert Recipes with the Calculator
Turn any written recipe into baker's percentages, then scale it cleanly. This reverse-engineering workflow is the reason the calculator exists in the first place: grams in, ratios out, repeatable forever.
Best ForTranslating existing recipes into a ratio-based formula you can reuse.
FocusSetting flour as the baseline, matching grams, and capturing percentages.
Read This NextPair with baker's percentage and the main calculator guide.
Step 1: Set the Flour Baseline
Put your recipe's flour weight into the calculator so that number becomes your 100%. The cleanest way is to switch Batch size to Flour and enter the flour grams there, or click the flour weight and type directly.
Step 2: Match Ingredients by Grams
Add the ingredients you need (water, salt, yeast, enrichments).
Click either the g or % value and type directly, or use the slider if that is faster for you.
The calculator keeps both values in sync as you dial the formula in.
Step 3: Capture the Ratio
Once the grams and percentages match your source recipe, the converted formula is set.
If you want to keep that converted formula, open Recipe and use Share to copy a link with the current settings.
You can still write the percentages down, but the shared link is the quickest way to save or send the result.
Step 4: Scale the Batch
Keep the percentages fixed and change the batch target.
You can scale by flour weight, target total dough, or portions, and every ingredient updates automatically.
Example Workflow
- Flour is 500g, so set Flour to 500g.
- Water is 325g, so enter 325g or 65% for water.
- Salt is 10g, so enter 10g or 2% for salt.
- Yeast is 2.5g, so enter 2.5g or 0.5% for yeast.
- Increase flour to 800g to scale the entire recipe.
Practical Tips
- Weigh everything in grams. Volumes lie.
- If your recipe has oil, sugar, eggs, or dairy, add them with Add Ingredient.
- Type directly into the
gor%values when you already know the target number. - If the recipe uses tangzhong, yudane, poolish, or biga, add those in Preferments & Scalds so the formula stays true to the original process.