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From formula to finished bake

Bread recipes, baking calculators and better control of your dough.

Calculate exactly enough dough, scale a proven recipe or solve one specific baking problem. Baker's Ratio brings recipes, formulas, practical tools and your own notes together.

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One place, four ways in

Start with what you want to bake or solve today.

You do not need to know the name of the formula or tool first. Choose your goal and Baker's Ratio points you to the shortest route.
Build a reliable dough recipe quicklyChoose bread, pizza or sourdough and scale by piece count, total dough weight or flour.Open the calculatorBuild your own dough formulaUse flour blends, starter, poolish, biga and custom ingredients while keeping every total consistent.Open the formula builderSolve one specific baking problemCalculate pizza balls, pan dough, water temperature, hydration, yeast, a baking schedule and more.Browse all baking toolsRemember what actually workedKeep formulas, photos and baking notes so your next loaf does not start as another guess.Open the bake journal

Recipes that do the maths

From Dutch custard buns to Kraków obwarzanki.

Twelve complete recipes with scalable formulas, clear methods and practical fixes when dough or topping refuses to cooperate.
Browse all 12 recipes →
Three elongated soft Dutch custard buns with generously visible yellow vanilla pastry cream and a light dusting of confectioners' sugar.RecipeDutch custard bunsThe Dutch bakery classic: a long, soft milk bun that is baked first, split only after cooling and generously piped with thick vanilla pastry cream.Golden tin loaf with a soft, even crumb and two freshly cut slices.RecipeDutch tin loafAn honest loaf for every day.Freshly baked pizza with a thin base, airy rim, tomato, mozzarella and basil.RecipePizzaThin base. Airy rim. Enough dough.Deeply baked sourdough loaf with a bold oven spring and an open, irregular crumb.RecipeSourdough breadMore time. More flavor. Dough you learn to read.Golden focaccia with deep dimples, rosemary and olive oil on a dark worktop.RecipeFocacciaAiry inside. Golden at the edges.Three glossy baked bagels with plain, sesame and poppy-seed crusts on a dark worktop.RecipeBagelsFirm dough. Glossy crust. Proper chew.Two flour-dusted ciabatta loaves, one cut open to show its airy crumb.RecipeCiabattaMore water. Less force. Bigger holes.Golden Dutch fruit buns with currants and raisins, one split open to show the soft crumb.RecipeDutch currant bunsSoft Dutch fruit buns, generously filled.Four golden rectangular pains au chocolat made from laminated dough, one cut open to show the airy layers and two chocolate batons.RecipePain au chocolatFlaky layers. Chocolate within.Golden Hamburg Franzbrötchen with a deeply pressed centre, fanned laminated layers and caramelised cinnamon edges.RecipeFranzbrötchenButtery layers, cinnamon and that unmistakable press.Golden British Hot Cross Buns with baked flour-paste crosses, a light glaze and one bun pulled apart to reveal its soft, fruited crumb.RecipeHot Cross BunsSpiced fruit buns that are not complete without the cross.Three golden Kraków obwarzanki made from clearly twisted strands, generously topped with poppy and sesame seeds on a wooden worktop.RecipeObwarzanek krakowskiThe braided ring Kraków has eaten on the move for centuries.

Focused baking tools

Not another calculator. The right one.

Every tool starts with a recognisable baking question and returns only the answer you need.
I already have a recipeTurn loose weights into baker's percentages, change hydration or scale the entire recipe.Analyse recipeHow much water suits my flour?Find a workable starting point based on your flour, the bake you are making and your comfort with wetter dough.Choose hydrationI want to bake at a specific timeChoose when the bread should enter the oven and work backwards through levain, mixing, proofing, shaping and preheating.Plan baking scheduleWhat temperature should my water be?Match your water to the temperature of the kitchen, flour, preferment and mixing method.Calculate water temperature
Explore all 18 baking tools →

Bake journal

Your best loaf rarely happens on the first try.

Keep the formula, photo, rating and notes together. Later, you can see what improved — and more importantly, why.Your bake journal stays on this device and also works offline.Start a baking note →

The foundation underneath it all

Why baker's percentages scale better than a list of grams.

In baker's percentages, all flour together is always 100%. Water, salt, yeast and every other ingredient are expressed relative to that flour, so the balance stays intact when a recipe grows or shrinks.The same foundation connects every recipe, calculator and analysis tool in Baker's Ratio. You can move from a proven recipe to your own formula without losing the proportions along the way.
Try the calculatorRead the complete guide →
Example formula
100%Flour
68%Water
2%Salt

Ready for the next bake

Choose a recipe, set the formula and start baking.

Begin with the simple route. When you want more control, the advanced tools are already waiting.
Choose a recipeCalculate my dough