Baking calculators
Tools for the maths that gets in the way of baking: sourdough formulas, US cups to grams, swapping tin sizes and translating oven settings between American, British and Australian recipes.
- Sourdough CalculatorBuild a full sourdough formula from hydration, starter and salt percentages, with inclusions and whole grain.
- Levain CalculatorWork out how much starter, flour and water to mix so you have exactly the levain your recipe needs.
- Recipe ConverterPaste a whole recipe and convert cups and spoons to grams, with US, UK and Australian measures.
- Cake Pan Size ConverterSwap a recipe to a different tin size or shape and get the scaling factor and bake-time guidance.
- Recipe ScalerHalve, double or resize an ingredient list, with kitchen-friendly fractions.
- Oven Temperature ConverterConvert °F, °C, fan oven and gas mark settings between US, UK and Australian recipes.
- Ingredient Weight ChartGrams per cup and spoon for common baking ingredients, with the source for every number.
Why recipes don't travel well
An American recipe measures flour in cups, a British one in grams, and an Australian one in grams with a tablespoon that holds 20 ml instead of 15. Ovens are given in Fahrenheit, Celsius, fan or gas mark, and tins in inches or centimetres. Each conversion is simple on its own; doing five of them while your butter softens is where mistakes creep in. These tools do the whole recipe at once.
Why weigh instead of using cups
A cup of flour can weigh noticeably more or less depending on whether it's spooned in or scooped and packed. Grams don't change. Every number in our ingredient weight chart lists the source it came from, so you can check it.
Sourdough in percentages
Sourdough bakers talk in baker's percentages because they make a recipe any size. The sourdough calculator handles the part most calculators skip, the flour and water already in your starter, and the levain calculator plans the build the night before.