Baking
Dough Scaling Calculator
Tell it how much dough you want (say, two 800g loaves) and get the weight of every ingredient.
Measurement System PreferenceAuto-saved
Currently active across all 60 calculators: US Customary (cups, tbsp, oz, °F, in)
g
%
2-3% is typical.
Your formula (baker's %, flour = 100%)
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%
%
Weigh out (1,632 g of dough in total)
943 gFlour (100%)
660 gWater (70%)
19 gSalt (2%)
9.4 gInstant yeast (1%)
Formula total: 173%. Flour = total dough ÷ 1.73.
How to use this calculator
- 1Enter how many loaves, rolls, or pizza balls you want and how much each should weigh.
- 2Leave the extra at 2-3% to cover dough left in the bowl.
- 3Enter your formula as baker's percentages (water, salt, yeast, and so on).
- 4Weigh out the grams shown for each ingredient.
Tip: Got a recipe in grams but not percentages? Run it through the Baker's Percentage Calculator first.
How it's calculated
Flour = Desired Total Weight ÷ (Sum of all Baker's % ÷ 100)
We do the math at full precision and only round the final answer, so the numbers you see are as close as kitchen measurements allow. The assumptions and limits are listed alongside.
Worked example
Scenario: You want two 800g sourdough loaves (1,600g total dough) at 70% hydration, 2% salt.
InputsTotal: 1,600g; Flour: 100%, Water: 70%, Salt: 2% (Sum = 172%)
CalculationFlour: 1,600 ÷ 1.72 = 930.2g; Water: 930.2 × 0.70 = 651.1g; Salt: 930.2 × 0.02 = 18.6g
Result930g Flour, 651g Water, 19g Salt
Common questions
Why calculate from total dough weight backwards?
Because you usually know what you want to end up with: a certain number of loaves, rolls, or pizzas of a set size. Working backwards gives you exactly that, with no leftover dough.