Sourdough hydration in baker’s percentages, yeast conversions and pan scaling. Free, private, and instant.
Exact flour, water, starter and salt weights for your target hydration.
Open CalculatorSwap fresh, active dry and instant yeast with the right weights.
Open CalculatorScale a recipe between round, square and rectangular pans.
Open CalculatorSwitch between °C, °F and gas mark for any oven.
Open CalculatorScale a bread recipe by loaf count or total dough weight.
Open CalculatorCompare pan volumes for loaves, cakes and bundts.
Open CalculatorWork out the right water temperature to hit your target dough temperature.
Open CalculatorExact flour and water for feeding your sourdough starter.
Open CalculatorTurn baker's percentages into exact gram weights.
Open CalculatorRecipes are full of vague advice like “add enough water” or “use a smaller pan”. Hydration, yeast type and pan area change the result more than most people expect.
BakeNumbers turns standard baker’s percentages and common conversions into clear, unit-aware calculators. All computations run 100% locally in your browser—no trackers, no sign-ups, and zero data leaving your device.