A unit converter turns tablespoons into teaspoons and ounces into grams, and that’s where it stops. Baking needs more context than that. This recipe calculator is built for actual formulas: it speaks baker’s percentages, scales by whatever you want (total weight, one ingredient, pan size, or whole eggs), converts between salt types, and tells you which of your pans fits best. It’s closer to what you’d build in a spreadsheet if you had a free weekend than to a simple converter.

No, and that’s on purpose. Every number you see is plain arithmetic, so the same recipe gives the same result every single time. There’s no AI model in the background guessing how much a cup of flour weighs or rounding off your hydration. That matters because baking errors compound: a gram off in the salt, a few percent off in the water, a pan filled to the wrong height, and suddenly the thing you baked isn’t the thing you meant to bake. I’d rather give you math you can trust than a confident-sounding estimate.

Anyone who bakes and wants their results to be repeatable. Professional bakers, pastry chefs, and recipe developers will find it does things most professional tools don’t. Even though I worked in a professional bakery for years, I’ve always considered myself a home cook first, and I built this so it doesn’t require a culinary degree to use. If you’re scaling Grandma’s cookie recipe, tackling your first sourdough, or just trying to figure out which pan to use, it’s for you too.

It’s a tool that takes a recipe, converts it to precise weights, works out the baker’s percentages, and lets you scale the whole thing up or down without the ratios drifting. This one does it in grams, which is the part that matters. When you measure by weight, a recipe holds its texture whether you’re making a half batch or tripling it for a crowd, because you’re not at the mercy of how tightly someone packed a measuring cup.

Same idea, baking-specific. It converts your recipe to baker’s percentages, scales by weight or pan size, turns cups into grams, swaps one salt for another, and figures out the biggest batch you can make with what’s in your pantry, all with real math and no estimating. Most “baking calculators” online do exactly one of those things. This one does all of them.

Yes. Cups, tablespoons, and teaspoons all convert to grams. Here’s why it’s not as simple as one magic number: a cup measures volume, a gram measures weight, and those two things only line up if everything weighs the same, which it doesn’t. A cup of flour and a cup of honey are nowhere near each other on a scale. So the calculator converts each ingredient by its own density instead of pretending a cup is a cup is a cup.

A baker’s percentage measures every ingredient against the flour, which is always set to 100%. So an ingredient’s percentage tells you its weight relative to the flour, not its share of the whole recipe. Because each one is compared to the flour on its own, the percentages don’t add up to 100, and an ingredient can easily go over it. A fudgy brownie, for instance, might have more sugar than flour and a good amount of butter, so you could see sugar at 150% and butter at 110%. Writing recipes this way makes them portable: you can scale to any batch size, compare two recipes fairly, and see at a glance what makes one richer or sweeter than another.

By hand, you’d turn every ingredient into a percentage of the flour, pick a new flour weight, and multiply through. The calculator just does that for you. Type in a target batch size, or a multiplier, or “I only have 700 g of flour,” and it recalculates everything in grams. Same ratios, new size, no arithmetic on your end.

Free, no account, no sign-up, no “upgrade to unlock.” There’s a built-in library of tested recipes you can load and scale right away, and anything you save stays in your own browser. I wanted a tool I’d actually want to use, and the tools I avoid are the ones that ask for my email before they’ll do anything.

Yes, and this one’s a personal soapbox. Diamond Crystal, Morton’s, table salt, and Maldon are all “salt,” but they pack differently, so they’re not interchangeable by volume. Morton’s kosher is about twice as salty as Diamond Crystal spoon for spoon, because it’s denser. Swap one for the other 1:1 and you can wreck a dish. Tell the calculator which salt the recipe assumes and which one’s actually in your cupboard, and it sorts out the amount by weight so your food tastes the way it’s supposed to.

Tell the calculator what you’ve actually got, like 100 g of flour, half a bag of chocolate, and three eggs, and it finds the ingredient that runs out first, then works out the biggest batch those amounts allow. It also tells you what you’ll have left over, and which of your pans that batch fits. It’s the answer to “can I even make this right now,” which is usually the real question.

Weight is more reliable. One cup of flour can swing 20% or more depending on whether you scooped it or spooned it in, and that difference is the gap between a tender cake and a dense one. Grams don’t care how you scooped, since 120 g is always 120 g. The tool works in volume too, though, so if cups and spoons are what you’ve got, you can stay in those and still scale and convert. Weighing just takes more of the guesswork out.

Yes. Save a recipe and it’s there when you come back, stored right in your browser, with no account and nothing uploaded to a server. It also downloads a small backup file you can keep or move to another computer. Each saved recipe holds onto its source too, so six months from now you’ll still know whether it came from your grandmother or a stranger on the internet.

It’s one of the things it does best. Put in your flour, water, salt, and starter, and it lays everything out in baker’s percentages, hydration included. Nudge the water up or down and watch the gram weights move with it. You can line two sourdough formulas up side by side and see which one’s wetter before you ever touch a bowl. Scale either by flour weight or by total dough weight, depending on whether you’re thinking in loaves or in grams.

Yes. Working at a larger scale, you might actually want 2/3 of a whole egg, and the tool handles that fine. But if you’d rather not crack an egg, weigh it, and use part of it, you can scale to the number of whole eggs you have instead, and the rest of the recipe builds around that. It’s especially useful for cakes, custards, and enriched doughs, where the eggs are doing structural work and you can’t just eyeball it.

Pick the pan you want to bake in, tell it how full to fill it and what kind of batter it is, and the calculator works out the right batch to match. It’ll also rank every pan you own by how well that batch fits, using fill depth for rounds and loaves and cookie or cavity counts for sheet pans and muffin tins. If your batch would leave a pan half-empty, it says so and points you to a smaller one, so you’re not guessing whether a recipe will overflow your 9-inch.

For most people, yes, and I say that as someone who respects a good spreadsheet. A spreadsheet will happily multiply your ingredients by a number. What it won’t do is tell you which ingredient runs out first, rank your pans, convert Diamond Crystal to Morton’s, land you on whole eggs, or catch that your recipe’s in cups and your scale’s in grams. You could build all of that into a spreadsheet yourself, but it’s a lot of work to set up and maintain, and this already does it.

That’s a big part of who it’s built for. Baker’s percentages, hydration, limiting-ingredient math, pan-fit ranking, and salt conversion are the tools of actual recipe development and test-kitchen work, not home-baking decoration. The difference from most professional software is that it’s free, there’s no account, and your formulas aren’t held behind a monthly subscription.