Scale any baking recipe up or down instantly. Works with grams, ounces, cups, tablespoons and more.
Original recipe multiplied by 2x. Leavening agents (baking powder, yeast) may need slight adjustment for large multipliers.
Volume measurements (cups, tablespoons) vary dramatically depending on how tightly you pack ingredients. Professional bakers always weigh ingredients in grams. A 'cup' of flour can vary by up to 30% in weight depending on how you fill it.
In bread baking, all ingredients are expressed as a percentage of the flour weight. Water at 70% hydration means 700g water per 1,000g flour. A standard sandwich loaf is around 65–68% hydration; sourdough often runs 75–85%. Higher hydration = more open crumb but stickier dough.
When scaling a recipe, baking powder and baking soda don't always scale linearly. For large batches (more than 3x), slightly reduce the leavening agent — too much causes metallic flavour and collapse. The general rule is use 75% of the scaled amount when going above 3x.
Eggs are tricky to scale because you can't use half an egg easily. If scaling a recipe results in 1.5 eggs, use 2 smaller eggs or beat a full egg and weigh out the required proportion (a large egg weighs approximately 50g without the shell).
When scaling up and using multiple tins, the baking time usually stays similar since each individual item is the same size. Reduce temperature by 5–10°C when using fan-assist to compensate for increased oven load.
Scale any baking recipe up or down by entering your ingredients and choosing a multiplier. Works with grams, ounces, cups, tablespoons, and more.
Double a bread recipe for 2 loaves
Set multiplier to 2x — all quantities double
Halve a cake recipe for a smaller tin
Set multiplier to 0.5 — all quantities halve
The word 'recipe' comes from the Latin 'recipe' meaning 'take' — historically a command written at the top of a prescription. Medieval apothecaries used the same notation as cooks.