Recipe Scaler
Doubling a recipe is not multiplying every number by two; it's keeping every percentage identical while changing the total. This tool does exactly that.
Your formula
Take any formula and scale it to a different number of loaves or a target dough weight; hydration, salt %, and starter % all stay intact.
| Flour | 1000 g |
| Water | 700 g |
| Starter | 0 g |
| Salt | 20 g |
| Total dough | 1720 g |
How scaling works
Baker's math treats flour as 100% and every other ingredient as a percentage of the flour weight. Scaling is then a single idea: keep the percentages identical and solve for the flour that gives you the total you want. If you want twice the dough, use twice the flour, and every other ingredient follows. The character of the dough never changes.
The small detail most people miss is the starter. It carries its own flour and water, so doubling a sourdough recipe without accounting for the starter shifts your true hydration. This calculator accounts for that hidden flour and water, so the scaled recipe keeps the same hydration you started with. To double check the result, paste the scaled numbers into the hydration calculator, or convert any formula with the baker's percentage calculator.
Frequently asked questions
How do I double a sourdough recipe without changing hydration?
Multiply the flour by two; every percentage stays fixed, so water, salt and starter follow automatically. The scaler does this for you, including the flour and water hidden inside the starter.
What is baker's percentage?
Flour is always 100% and every other ingredient is a percentage of it. 70% hydration means 70 g of water for every 100 g of flour.
How much dough do I need for one loaf?
About 850 to 1000 g of dough, that is flour plus water plus starter and salt, for a medium loaf. It depends on hydration and how much sticks to your hands and bowl.
Does scaling change fermentation time?
Not much. A double batch in one bowl ferments a bit warmer and faster than two small bowls. Watch the dough, not the clock, and look for a 50 to 75% rise before shaping.
Can I scale a recipe to a target dough weight?
Yes. Enter the total dough weight you want, and the scaler solves for the flour that gets you there while keeping hydration and salt the same.