Bread Calculator: Baker’s Percentages and Starter Plans
What This Page Does
My Kitchen Studio → Bread Calculator is a baker’s tool built on baker’s percentages: every ingredient is a share of the flour, so a recipe scales cleanly and you can see at a glance whether a dough will be stiff or slack. Every plan.
Building a Recipe
- Start from a preset recipe, or set your own amounts.
- Choose your flour and your leavening: sourdough starter or commercial yeast (instant, active dry or fresh).
- Scale it by the number of loaves or by total dough weight.
As you adjust hydration, salt and starter, it tells you what to expect: a stiff, easy-to-shape dough for bagels, the everyday range for sandwich loaves, or a wet, open crumb for ciabatta and focaccia.
Starter Grow-Up Scheduler
Tell it how much starter you have now, how much levain your recipe needs, when you need it ready and your room temperature. It builds a feeding plan with whole-gram amounts, so your starter peaks right when you are ready to mix.
Tip — Warmer rises faster. Most kitchens sit at 68–74°F.
Selling What You Bake
Cost the finished recipe in the Pricing Calculator, and scale everyday recipes with the Batch Scaler.
