Recipe Scaler

Enter your original recipe's yield (e.g., makes 2 loaves) and the target yield (e.g., want 5 loaves). The calculator computes the scaling factor and multiplies every ingredient by that ratio. All calculations preserve the exact proportions of your original recipe, so your bread turns out the same — just in a different quantity.

The scaler works with any consistent unit. If your original recipe yields 800g of dough and you want 2000g, enter 800 and 2000. If you use 'loaves', both yields must be in loaves. The key is using the same unit for both original and target yield.

The calculator rounds to reasonable precision (one decimal place). For home baking, ±1g difference won't affect your results. If you get 2.3g of something small like yeast, use 2g — the difference is negligible. For large batches, round to the nearest gram.

Yes, but timing doesn't scale linearly. Doubling a sourdough recipe doubles ingredients but the fermentation time stays roughly the same if the dough temperature and starter percentage are unchanged. A larger dough mass may ferment slightly faster because it retains heat better.

Baking temperature stays the same regardless of batch size. Baking time may need minor adjustments: larger loaves need slightly longer (add 5-10 minutes), while dividing into the same loaf size as the original means no time change at all.

For batches above 5x original: 1) Mix in stages if your mixer can't handle the full volume. 2) Monitor dough temperature — large masses generate more friction heat during mixing. 3) Consider dividing dough before bulk fermentation if your containers aren't large enough. 4) Use weight measurements (grams), never volume (cups), for accuracy at scale.