Bread Recipe Scaler

This preset is tuned for bread recipe scaler. The calculator above starts with the preset values, but every field remains editable so you can keep the page as a starting point instead of a fixed recipe. The example on this page uses 800g total flour, 72% hydration, 20% starter, 2% salt, two loaves. and explains the resulting weights without changing the calculator logic.

Use this calculator when you know the final dough weight, loaf count, or flour amount you want, and need the formula scaled back into practical ingredient weights. In target-weight mode, DoughMath solves the total flour required from the hydration, starter percentage, salt, and optional ingredients, then builds the Add to bowl list from that flour amount.

The important detail is that starter is not counted twice. The starter appears as one measured ingredient in Add to bowl. For the formula totals, it is also split into starter flour and starter water so hydration and total flour percentages stay accurate. That is why Add to bowl and Formula totals answer different questions.

Use the per-loaf section when dividing the mixed dough. Use the formula totals when checking hydration or comparing formulas. If the calculator warns about negative added water or very high starter, change the starter percentage, hydration, or starter hydration before mixing.