No, one does not have to be a math wiz to figure out the proper amount of ingredients for a bake. Most recipes already give the quantities for a good bake.
But what if one wishes to make adjustments? What if a recipe gives the particular ingredient quantities for a yield of, let’s say, one loaf, but two or even four loaves need to be baked?
It is all about Percentages
Can quantities be doubled, quadrupled, or halved for a two-loaf recipe if only one loaf is wanted? The basic answer is yes. But then again, what if hydration levels are in need of adjusting? Or if more or less levain is available for the bake? Doubling or halving does not always provide the proper amounts.
Our free calculators help a baker determine the proper quantities of rations, etc.
Weight Conversion Calculator
Will the America ever go metric? This calculator is designed to convert measures for water – a fluid. Looking for more unit conversions? UnitConverters.net is perhaps the most comprehensive unit conversion website. Author Ye Olde German Baker View all posts FacebookTweetPinEmailPrint
Levain Ratio Calculator
Bakers hold various preferences regarding a proper ratio for building levain, such as 1:1:1 or 1:3:3. Also, check out our easy-to-use Sourdough App or the more complex Levain & Main Dough Calculator to build your custom recipe. Author Ye Olde German Baker View all posts FacebookTweetPinEmailPrint
Free Bulk Fermentation Assessment
When is bulk fermentation done? It can be difficult for a cottage baker to figure out when bulk fermentation has proceeded enough for the dough to be released from its fermentation vessel onto the counter for shaping. Fermentation − the activities of yeast and lactic bacteria producing volume and flavors, respectively − continues past the (more…)
Optimal Dough Temperature Calculator
Temperature is a critical factor in sourdough baking The calculator below helps to approximate the optimal temperature of the mixing water. The easiest way to meet the desired dough temperature of about 75° F to 82° F (24° C to 28° C) for a bread recipe is by adjusting the temperature of said mixing water. Please use the (more…)
Baker’s Percentages Calculator
Levain & Main Dough & Baker’s Percentages Calculator The defaults of these calculations are biased in favor of levain and whole wheat, but can be run just as well for only AP and/or bread flour. By adjusting the weights of a recipe’s ingredients, you can calculate alternate percentages if you wish to scale up or (more…)
