Baking Math, Made Simple.

Free, instant, and accurate baking calculators for sourdough bakers and pizza makers. No sign-up. No clutter. Just the math you need in the kitchen.

Hydration Calculator

Calculate dough hydration percentage instantly. Learn what different hydration levels mean for your bread texture and crumb.

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Recipe Scaler

Scale any bread recipe up or down instantly. Adjust from one loaf to a dozen without the mental math — all ingredients recalculated automatically.

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Yeast Converter

Convert between fresh yeast, active dry yeast, and instant yeast in seconds. Never second-guess a substitution again.

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Baker's Percentage

Calculate baker's percentages for any recipe. Understand your formula the way professional bakers do — with flour as the 100% reference.

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Pizza Dough Calculator

Calculate exact flour, water, yeast, salt, and oil amounts for any number of pizzas. Presets for Neapolitan, New York, Sicilian, and more.

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Sourdough Starter Calculator

Calculate feeding ratios, flour and water amounts, discard quantity, and hydration for your sourdough starter. Two modes: feeding and target amount.

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Why BreadRatio?

Baking is a science as much as it is an art. Every great loaf starts with the right numbers — hydration ratios, yeast conversions, and scaled ingredients. But doing baking math by hand is tedious and error-prone, especially when you're in the middle of a busy kitchen with flour on your hands.

BreadRatio gives you instant, accurate calculations on any device. Pull it up on your phone while you're at the counter. No ads, no accounts, no tracking. Just the tools you need, when you need them.

Frequently Asked Questions

What is dough hydration?

Dough hydration is the ratio of water to flour in a bread dough, expressed as a percentage. It's calculated as (water weight / flour weight) x 100. For example, 500g flour and 350g water gives 70% hydration. Hydration is one of the most important factors determining your bread's texture, crumb structure, and crust.

How do I convert between different types of yeast?

The standard conversion ratios are: fresh yeast to active dry yeast = 3:1, and fresh yeast to instant yeast = 3:1. Active dry and instant yeast are generally interchangeable 1:1 in modern baking. Our yeast converter handles all three types automatically.

What is baker's percentage?

Baker's percentage is a notation system where every ingredient is expressed as a percentage of the total flour weight. Flour is always 100%. If a recipe calls for 70% water, 2% salt, and 1% yeast, that means for every 1000g of flour, you use 700g water, 20g salt, and 10g yeast. This system makes recipes infinitely scalable and easy to compare.

How much dough do I need per pizza?

The amount of dough per pizza depends on the size and style. For a 12-inch (30cm) pizza: Neapolitan needs about 250g, New York style about 320g, and Sicilian about 450g. Our pizza dough calculator figures this out automatically based on your pizza size and style.

Is BreadRatio free to use?

Yes, completely free. No sign-up, no ads, no tracking. We built BreadRatio because we love baking and wanted a simple tool that just works. All calculations happen right in your browser — we never see your data.

How do I maintain a sourdough starter?

Keep your starter at room temperature and feed it every 12-24 hours using a ratio of 1:1:1 (starter:flour:water by weight). Discard all but 20-50g before each feeding to keep the quantity manageable. For less frequent baking, store in the refrigerator and feed once weekly — our starter calculator handles both daily and target-amount feeding plans.

Can I scale baking recipes linearly?

Yes, ingredients scale linearly — double the flour means double everything else. However, fermentation time, mixing time, and baking time don't always scale perfectly. Our recipe scaler handles the ingredient math instantly, and the FAQ on that page explains the practical timing adjustments for scaled batches.