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 unchanged while you calculate the adjusted formula.
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.
Milk (87%), whole egg (75%) and butter (16%) are recognised. Adjust as needed. Enter the water content of other ingredients yourself; 0% adds no water to the calculation.
Analysed instantly
Your current formula
- Total dough
- 856.5 g
- Total flour
- 500 g
- True hydration
- 65%
- Total formula
- 171.3%
Where does the water come from?
- Water
- 325 g
- Total water
- 325 g
325 g ÷ 500 g × 100 ≈ 65%
Milk, egg and butter use average water contents. The result compares water with flour; fat, sugar and gluten also affect how the dough feels.
| 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%
Where does the water come from?
- Water
- 325 g
- Total water
- 325 g
325 g ÷ 500 g × 100 ≈ 65%
Milk, egg and butter use average water contents. The result compares water with flour; fat, sugar and gluten also affect how the dough feels.
| 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 |
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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
