What is this?
This scaler adjusts ingredient weights while preserving baker's percentages (flour = 100%). You can scale by a multiplier (e.g., 2×) or by target dough weight. The tool recalculates flour, water, salt, and starter so your hydration and percentages remain consistent.[1][2]
Why important: Accurate scaling prevents unintended hydration shifts, fermentation changes, and over- or under-salted dough. Maintaining baker's percentages keeps the dough behavior predictable even when batch size changes.[1]
Calculator
Starter included in total hydration calculation
Assumes 100% hydration starter (half water, half flour)
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurements when scaling recipes
Banneton Proofing Basket
Helps shape scaled dough and estimate loaf size
Dough Scraper/Bench Knife
Useful when handling larger or smaller dough quantities
Dutch Oven or Cast Iron Pot
Reliable vessel for consistent baking of scaled loaves
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Tips
💡 Double-check salt and levain when multiplying
Salt scales linearly, but flavor perception changes with loaf size. For very large or small loaves, consider small adjustments and do a test bake.[1]
💡 Preserve fermentation timing
Scaling changes dough mass and thermal inertia. Larger doughs retain heat and may ferment faster; monitor dough temperature and proofing rather than relying solely on time.[1][2]
💡 Use consistent measurements
Weigh all ingredients on a digital kitchen scale. Avoid volume measures when scaling because they are less accurate, especially for flour.
💡 Practical handling
If the scaled dough is wetter than expected, adjust with short bench folds using a dough scraper/bench knife and give extra rest time. For shaping, use a banneton proofing basket sized to your target loaf.