How to use the recipe scaler
- Enter one ingredient per line such as "flour 2 cups" or "milk 1 1/2 cups" and choose a factor with buttons like × 0.5 or × 2.
- To convert by servings, enter the original and wanted servings. When changing pans, enter round pan diameters and the area ratio is used as the factor.
- For bread, open the "Baker's percentage" tab and enter ingredients in grams to get ratios against flour and hydration, then enter a target flour or dough weight to get matching grams.
How recipe scaling works
Scaling means multiplying every amount by the same factor. To turn a 4-serving recipe into 6 servings multiply by 1.5, and to halve it multiply by 0.5. Fractions are converted to decimals for the calculation and turned back into fractions that suit cups and spoons. For example, 1/2 teaspoon times 3 becomes 1 1/2 teaspoons.
When you change pans, area matters, not diameter. To convert a recipe for an 18 cm round pan to a 22 cm pan you need (22 ÷ 18) squared, about 1.49 times. Batter depth should stay similar so that baking time does not change much.
Handling bread recipes with baker's percentage
Baker's percentage sets flour to 100% and writes everything else as a ratio, so the character of the recipe is preserved when dough size changes. Hydration is the water weight divided by the flour weight, and sandwich loaves are often around 60 to 70% while baguettes and ciabatta are higher. Salt is commonly around 1.8 to 2%, and instant yeast about 0.3 to 1%.
For doughs with several flours, the sum of ingredients marked as flour is treated as 100%. Even with rye or whole wheat, all flours together are the base. For ingredients that contain both flour and water such as poolish or sourdough starter, enter the flour and water parts separately for accuracy.
Things to know when scaling
- Adjust salt, spices and baking powder by taste as the factor gets large.
- For items you cannot split such as eggs, beat the egg and use half when you get 0.5.
- Larger batches can change mixing and proofing time.
- For precise baking, grams on a scale are more reliable than cups.
- Frying and steaming times do not scale in proportion because pot size and heat differ.
FAQ
If I double a recipe, do I double the baking time?
No. Baking time depends on pan size and batter depth, so it does not scale directly. Doubling in the same pan makes it thicker and longer, while splitting into two pans keeps the time nearly the same. Keep the temperature and adjust time in 5-minute steps.
What is baker's percentage?
It is a baking notation that sets the weight of flour to 100% and expresses every other ingredient as a ratio to the flour. With 500 g flour and 350 g water, water is 70%, which is the hydration. Ratios stay the same when dough size changes, so scaling is easy.
Can cups and tablespoons be converted to grams?
Density differs between ingredients, so 1 cup of flour weighs differently from 1 cup of sugar. This tool converts cups and spoons to volume (ml) only and does not convert to grams. For baking, where accuracy matters, use a gram-based recipe with a scale.
Notes & limitations
This tool only multiplies numbers and converts units, so it is a reference calculator. Cooking time, temperature and proofing conditions are yours to adjust, and check allergens and food storage separately.