Kitchen arithmetic: scaling recipes, cups to grams, dough and brine percentages, coffee ratios.
Calculators for the recipe, not the cook: scale a recipe to the servings or the pan you have, turn cups into grams with a stated weight per cup, work dough in baker’s percentages and hydration, salt a brine or a ferment by weight, and brew coffee at a ratio you choose. Every page shows its arithmetic and takes the figures that vary — the weight of a cup of your flour, the ratio you like — as inputs. Nothing here judges whether food is safe to eat; cooking temperatures and times are the recipe’s and the food-safety guidance’s, not ours.
How many pieces a cake gives from the pan size and the portion you cut — round, square or rectangular, any number of tiers — and the pans a guest count needs.
You get: Servings per pan and in all from pan area over portion area, a lower figure for a round cake cut in a grid, and how many pans a number of guests needs — at the portion size you choose, not a chart’s.
Open Cake Servings from Pan SizeHow many pizzas to order from the guests and the slices each will eat, and which of two sizes is the better buy by price per square inch or centimetre.
You get: Slices wanted and pizzas to order (rounded up, with the spare slices), and for two sizes their areas, area per slice, price per unit area and which is the better value — at the slice counts you decide.
Open Pizza Party CalculatorWhat a recipe costs from each ingredient’s purchase price and the share of the package used, per batch and per serving, with a markup to a selling price.
You get: The cost of every ingredient as price × used ÷ bought, the batch and per-serving cost with any fixed extra, the dearest line, and at your markup the selling price, profit per serving and food-cost percentage.
Open Recipe Cost per ServingScale a whole ingredient list to the servings you want or by a factor, reading fractions and mixed numbers, and round the results to kitchen fractions.
You get: Every quantity in the recipe multiplied by one factor with its unit kept, rounded to eighths or quarters if you like, lines without a quantity left as written — and a note that times and temperatures do not scale.
Open Recipe Scaler & ConverterScale a recipe from one baking pan to another by top area (round, square, rectangular), with the batter depth the full recipe would reach and the pan volumes.
You get: The factor to scale the recipe by (new area ÷ old area), the depth a full recipe would reach in the new pan and whether it fits with room to rise, the two volumes, and a note on which way the baking time moves.
Open Baking Pan Size ConversionCups, tablespoons, teaspoons and millilitres to grams and back for common ingredients at USDA weights per cup, or at your own cup’s weight; US and metric cups.
You get: Grams and ounces for a volume, or cups, tablespoons and teaspoons for a weight, at the ingredient’s weight per cup (USDA FoodData Central or your own), with the density used and a quick table from ¼ to 1 cup.
Open Cups to Grams & Grams to CupsA bread formula between grams and baker’s percentages, flour always 100 %, for any flour or dough weight, with hydration, total dough and piece weight.
You get: Every ingredient as a percentage of the total flour, or in grams for the flour or dough weight you name, the hydration from the water and milk lines, the total dough and the weight of each piece.
Open Baker's Percentage CalculatorTrue dough hydration with a sourdough starter split into its flour and water, the salt percentage and prefermented share, or the water to add for a target.
You get: The starter split into flour and water at its own hydration, total flour and water, the overall hydration against the added-only figure, salt as a percentage of flour, the prefermented share and total dough — or the water for a target.
Open Dough Hydration & Sourdough StarterDough balls and ingredients for any number of pizzas from the diameter, a thickness factor in grams per square inch or centimetre, and your baker’s percentages.
You get: The weight of each dough ball from area × thickness factor, the total dough with any allowance for loss, and the flour, water, salt, yeast, oil and sugar in grams from the percentages you set.
Open Pizza Dough CalculatorFresh, active dry and instant yeast converted by weight at factors you set (½ and ⅓ of fresh as commonly published), with teaspoons, packets and % of flour.
You get: The equivalent weight of each yeast type, in teaspoons and packets at the weights you enter, and as a percentage of the recipe’s flour — with the conversion factors visible and editable.
Open Yeast ConversionSalt and sugar for a wet brine at a percent of the water or of the solution, or for a vegetable ferment at a percent of the whole jar; teaspoons for your salt.
You get: Grams of salt and sugar for the brine or ferment at your percentage, the same figure on both conventions so a recipe is read correctly, the total weight, and teaspoons once you enter what a teaspoon of your salt weighs.
Open Brine & Fermentation SaltCoffee and water for a brew ratio from the cups you want, the water or the coffee, allowing for water the grounds keep, plus cold brew concentrate and dilution.
You get: Grams of coffee and water at the ratio you choose, the brewed volume after the grounds’ retention and how many cups that is, grams per litre — and for cold brew the ready-to-drink volume and its effective ratio.
Open Coffee to Water RatioSalt and sugar for a dry brine as a percentage of the meat’s weight, in grams and teaspoons at your salt’s weight, with the figure per pound and per kilogram.
You get: Grams of salt (and sugar) for the weight you have at the percentage you choose, teaspoons once you enter what a teaspoon of your salt weighs, and the grams per pound or kilogram for the next piece.
Open Dry Brine Salt