KitchenRatio Calculator

The KitchenRatio calculator builds and scales doughs with baker's percentages, fast. It started as a way to reverse-engineer dough recipes, turned out to work really well, and was worth sharing. Start from a preset or your own formula, set batch size by flour, total dough, or portions, and everything stays in sync. No napkin math, no mystery. Access it at https://kitchenratio.com/calculator.

Best ForLearning the core calculator workflow from preset to scaled batch.

FocusPercentages, grams, cards, and repeatable scaling behavior.

Read This NextFollow with hydration, yield planning, and recipe conversion guides.

Presets (Start Smart, Then Tweak)

Presets give you a reliable baseline for breads, pizza, and flatbreads. Pick one, then set batch size and tune the formula from there. You get a proven ratio without the guesswork, and you can still make it yours. They are also my reverse-engineered dough projects in various stages of completion, so some are more dialed in than others.

Quick Start (The 30-Second Tour)

1. Pick a preset, or start with the default formula.
2. Set batch size in Batch size using Portions, Total dough, or Flour.
3. Adjust water, salt, yeast, and extras in Formula.
4. Check weights and process in Recipe, then use Stats for hydration and dough behavior.

How the Cards Work

• Batch size scales the formula by portions, target dough weight, or flour weight.
• Flour shows your 100% base and lets you type grams directly, use step controls, or change flour blend details.
• Water, salt, yeast use sliders, and you can also click either the % or g value to type directly.
• Add Ingredient opens a grouped menu for eggs, dairy, fats, sugars, starches, seeds, and misc.
• Preferments & Scalds adds poolish, biga, tangzhong, yudane, and Scandinavian scald tools.
• Recipe shows ingredient weights, timing notes, and the share button.
• Stats shows base, effective, and adjusted hydration plus a texture forecast.

Ratios That Behave

Set the ratio first, then scale the batch the way you want.

• Hydration (water %) controls softness and handling.
• Salt % shapes flavor and fermentation.
• Yeast % controls rise speed.

Lean dough example: 65% water, 2% salt, 0.5% yeast.

Why Grams?

Because grams remove guesswork.

• Cups and tablespoons are volume, and volume changes with scooping style, flour density, and humidity.
• Grams are weight, so the same number gives you the same dough behavior every time.
• Baker's percentages are weight-based, so grams make the calculator accurate by default.

If you want repeatable results, grams are not "extra precise" - they are the baseline.

Scaling Workflow (Repeatable and Boring, in a Good Way)

1. Dial in a dough you trust.
2. Keep the percentages steady.
3. Scale by flour, total dough, or portions.

Everything else follows automatically.

Practical Tips

• Weigh in grams for accuracy.
• If you already know an exact target, click the flour, %, or g value and type it directly.
• Add enrichments as percentages of flour (oil, sugar, dairy, eggs).
• Use presets when you want a baseline, then tweak.
• Use the Recipe view when you want the ingredient list and a shareable link.
• Use Stats when you want the hydration readout translated into handling and crumb clues.
• Pair this with Baker's Percentage to understand the "why."

Related Guides

• Fermentation & Proofing Planner
• Convert Recipes with the Calculator
• Hydration
• Yield Planner
• Preferments
• Scalds

Get the Gear

• Baking Gear & Ingredients