Bread & Dough Calculators

Bread baking is as much science as it is craft. The balance between flour and water (hydration), the type and quantity of yeast, the temperature of your dough, and the use of pre-ferments all have a profound effect on the final loaf. Our bread and dough calculators take the guesswork out of these critical variables, letting you focus on shaping and scoring rather than mental arithmetic.

The dough hydration calculator is a foundational tool — it tells you the percentage of water relative to flour, which determines crumb structure, crust character, and how the dough handles. The yeast conversion calculator lets you switch seamlessly between fresh yeast, active dry, and instant yeast. For sourdough bakers, the starter calculator works out feeding quantities, and the sourdough recipe converter adjusts flour and water in the main dough to account for what the starter contributes.

Pre-ferments like poolish, biga, and tangzhong each bring unique flavour and texture benefits. A poolish adds an open crumb and mild tang; a biga provides strength and complexity; a tangzhong creates the incredibly soft, fluffy texture found in milk bread. Our calculators work out the exact flour, water, and yeast for each method, then adjust your final dough so the total formula stays balanced. Combined with the desired dough temperature calculator, you can control fermentation timing and produce consistently excellent bread.