A weighing mistake need not end the bake
Rescue your dough.
Too much water, double the salt, or something forgotten? Enter your recipe to see what to add and how much larger the batch will become.
Your original recipe
Enter every ingredient exactly as listed in your recipe. This tool uses grams, including for liquids.
Starter, milk, egg or seeds too? Add separate rows. Use the same ingredients, yeast type and starter when making the additions.
Enter the total amount, not just the excess. For example, 425 g if you added 100 g too much to a recipe calling for 325 g water. Forgotten? Enter 0.
The calculation assumes ONE weighing error. Every other ingredient is already in the dough in exactly the amount stated in your recipe.
Here's what to add
Add 158.46 g, giving 1,098.46 g dough.
You added 100 g too much Water. The whole recipe is scaled up to restore its original proportions.
| Ingredient | Add | New total |
|---|---|---|
| Flour | 153.85 g | 653.85 g |
| Water | 0 g | 425 g |
| Salt | 3.08 g | 13.08 g |
| Yeast | 1.54 g | 6.54 g |
| Total to add | 158.46 g | 1,098.46 g |
- Original recipe
- 840 g
- In the bowl now
- 940 g
- After additions
- 1,098.46 g
- Recipe multiplier
- 1.31×
30.77% more dough than planned
Weights are rounded to 0.01 g. Smaller additions appear as <0.01 g. Weigh yeast and salt especially carefully.
What next?
Work the calculated additions completely and evenly into the freshly mixed dough. Do not add further flour or water by guesswork. Then follow your recipe's signs of proofing; this calculation does not predict a new rising time.
Why not just add a little flour?
More flour also changes the proportions of salt, yeast and every other ingredient. This tool therefore scales the complete recipe together.
How is it calculated?
For an excess, divide the actual weight by the planned weight of that ingredient. Multiply every recipe weight by that factor, then subtract the amount already in the bowl for each ingredient. For a shortfall, add only the missing amount.
My dough is sticky. Should I add flour?
Not automatically. Sticky dough may be normal for the recipe, or it may need more time and kneading. Use this calculator only for a known weighing error. If the weights are right, start with the hydration guide instead.
Can I include sourdough starter, milk or egg?
Yes, if you enter every ingredient and weight separately. List starter or preferment as one ingredient and use the same composition and maturity when adding more. Do not also enter that starter's flour and water separately, as that would count it twice. Weigh egg without its shell.
What if I made several mistakes?
This tool assumes only one ingredient differs from the recipe. That assumption fails if several amounts are wrong. Use the recipe analyser to list the actual ingredients first. Do not combine successive rescue plans by guesswork.
Will the bread definitely turn out well?
No. The calculation restores proportions, not time already elapsed or changes already made to the dough. Correct straight after mixing, incorporate everything evenly, and then judge structure and proofing. You also need enough of every additional ingredient.