Save keeps your recipe in this browser and downloads a .json backup file. Use Export → Printable PDF for a print-ready copy. New to this?
New here? It's a baker's-percentage calculator on steroids — built for home and professional bakers, and grounded in the practical realities of real kitchens.
💻 Heads up: this works in a pinch on mobile, but it's designed for a bigger screen — for the full experience, open it on a computer.
Paste a recipe, one ingredient per line. Lines with grams import directly. Lines with volumes (e.g. "1 cup flour") use the database to convert. Tip: paste the method/instructions too — it lets the calculator spot the scoop or pan size and estimate how many cookies (or layers) the recipe makes.
Everything the calculator did, step by step — what was matched, converted, assumed, and what to double-check. Click any line for the exact math.
Start typing a name to see database matches. Enter grams directly, or a volume + unit and it auto-converts. After changing an amount, press Enter (or click away) to apply — you'll be asked whether to adjust just that ingredient or scale the whole recipe. Click F to mark as flour (counts toward 100% baker's base). Drag the handle to reorder.
← swipe the table sideways to see Scaled (g) & Converted →
| You enter | Calculated | ||||||
|---|---|---|---|---|---|---|---|
| Ingredient | Volume | Grams | Baker's % | Scaled (g) | Converted unit | ||
| Total | 0 g | 0% | 0 g | 0 g | |||
This tool is in beta, so please double-check the results for anything that looks off — and use the 💬 Feedback button to report anything that isn't calculating right.
© 2026 ScheckEats · Recipe Percent Calculator · All rights reserved.
Weights stored as grams per US cup. Other units (tsp/tbsp/oz/lb/ml) are derived automatically. Edit any cell to update — changes save instantly.
Volumes shown are the pan filled to the brim. The right fill ratio depends on your recipe — single-layer cakes typically use more of the pan, while brownies, bars, and layered desserts often use less. Trust your recipe's yield over any general rule. Pans grouped in the same section hold equivalent batter and can substitute for each other. Tip: to find a pan's true volume, fill it with water 1 cup at a time and count.
A curated set of reference recipes that ship with the calculator. Click any to load it into the workspace — the originals are read-only, so you can edit and save your own version without affecting them.
Recipes rarely specify which salt — but the crystal size matters. Diamond Crystal kosher is about half as salty by volume as table salt, so swapping 1:1 can ruin a dish. This converts the salt rows in your recipe to a different type, preserving saltiness (by weight).
Calculate the salt change when you use a different butter. This does not edit the recipe rows; it logs what to do verbally, like scaling: reduce added salt, add salt back, or note when salted butter makes the recipe saltier even with added salt at zero.
Estimate juice from whole fruit, or work out how much fruit you need to hit a juice target. Yields are averages for a medium fruit — real fruit varies, so a range is shown.
Think of this as a baker's-percentage calculator on steroids — built for home bakers and professionals alike, and grounded in the practical realities of a real kitchen. It scales by the pan you actually own, rounds to whole eggs, swaps the salt brand in your cupboard, and converts between weights and cups on the fly.
Every ingredient is measured against the flour, which is always 100%. So "65% water" means 65 g of water for every 100 g of flour. 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 dough wetter, richer, or sweeter than another.
Start typing a name and the database suggests matches. Enter a weight in grams, or a volume like "1 cup" and it auto-converts. Tap the F on a row to mark it as flour — flours make up the 100% base everything else is measured against. Drag the handle to reorder.
The built-in database has solid conversions for common ingredients — but every kitchen and ingredient is a little different, so you can always override them: edit or add your own in the Ingredient Weights panel, or just type the exact grams on a row.
In Quick Import, paste a recipe one ingredient per line (e.g. "Bread flour 500g", "1 cup water", "1 tsp salt") and hit Parse & Add. Lines with grams come in directly; lines with volumes convert automatically.
Open the Scaling panel and resize by:
Use Convert units to view everything in grams, ounces, or cups/tbsp/tsp. The 🧂 Salt swap converts between salt types by weight — which matters because Diamond Crystal kosher is about half as salty by volume as table salt, so a 1:1 swap can wreck a dish.
The Compare tool lines up any saved recipes side by side and automatically groups similar ingredients (AP vs bread flour, different chocolates) so you can see how the formulas really differ.
When you press Save, two things happen: the recipe is stored inside your browser on this device (so it's there when you come back), and a small .json file downloads to your computer as a personal backup.
What's a .json file? It's just a plain text file that holds one recipe's data — ingredients, weights, and settings. It's not a photo or a PDF; you don't open it to read it. You keep it so you can drag it back into the tool later (the Load File button) to reopen that exact recipe — handy for moving a recipe to another computer, or getting it back if you clear your browser.
Where does it go? Like anything you download, it lands in your Downloads folder unless your browser asks where to put it. The file is named with the date and recipe name (e.g. recipe_2026-05-30_sourdough.json) so it's easy to spot.
Organizing for best results:
Nothing is ever uploaded to a server — every recipe and file stays on your own device.
Found a bug or have an idea? Hit the 💬 Feedback button up top — it'll email me.
Drag a chip into any group to merge it, create new groups, move ingredients to their own row, or hide rows from this comparison. Tap ⋯ on a chip for the same controls without dragging.
Add this calculator to your phone's home screen so it opens like an app — full screen, one tap, no typing the address. It still runs entirely on your device.
This only works in Safari, not inside another app's preview browser.
Select any recipes to compare. Similar ingredients (e.g. AP Flour vs Bread Flour, different chocolate chips) are grouped together automatically.
📱 On a phone you can compare 2 recipes side by side. Open on a computer to compare more at once.