I already have a recipe
Turn any recipe into a useful dough formula.
Enter the ingredients from an existing recipe. You immediately see the baker's percentages and true hydration, then you can scale the recipe or make it wetter or drier.
Your original recipe stays on the left; the adjusted version appears on the right.
Step 1 · enter
What is in your recipe?
Give each ingredient a name, weight and simple role. For starter or preferment, the tool also counts the flour and water inside it.
Analysed instantly
Your current formula
- Total dough
- 856.5 g
- Total flour
- 500 g
- True hydration
- 65%
- Total formula
- 171.3%
| Ingredient | Baker's % | weight |
|---|---|---|
| Flour | 100% | 500 g |
| Water | 65% | 325 g |
| Salt | 2% | 10 g |
| Yeast | 0.3% | 1.5 g |
| Olive oil | 4% | 20 g |
Step 2 · adjust
Make the version you actually need
Choose what should stay fixed. The tool adjusts every ingredient in the same proportion.
Nothing changed yet — this is the same recipe.
Your adjusted recipe
- Total dough
- 856.5 g
- Total flour
- 500 g
- True hydration
- 65%
- Total formula
- 171.3%
| Ingredient | Baker's % | weight |
|---|---|---|
| Flour | 100% | 500 g |
| Water | 65% | 325 g |
| Salt | 2% | 10 g |
| Yeast | 0.3% | 1.5 g |
| Olive oil | 4% | 20 g |
The difference at a glance
What changes in your recipe
The formula has not been adjusted yet.
Your recipes
Keep a useful formula for later
Save the current formula, open it again later or use a saved recipe as version A while you keep editing version B.
You have not saved any recipes in this browser yet.
How to read the result
Turn a list of grams into a readable baker's formula
The analyzer reveals the ratios inside an existing recipe, making it easier to compare, correct and scale without losing its balance.Worked example
Use 500 g flour as the fixed anchor
Enter 500 g flour, 350 g water, 10 g salt and 2 g instant yeast.Result: 70% hydration, 2% salt and 0.4% yeast.What it means
Flour is always 100%
Every other ingredient is divided by total flour weight. The formula therefore stays comparable when the batch size changes.Common mistake
Forgetting flour and water in a preferment
When a recipe contains starter or poolish, include its flour and water when judging the dough's true overall hydration.Use it for
Understand an existing recipe
Useful for gram-based recipes, comparing formulas and checking hydration, salt, fat or sugar.Not for this
It does not predict fermentation
Ratios describe the formula, but temperature, flour strength and fermentation still require baker judgement.From calculation to bake
