Bread Calculator
Scale bread recipes with baker's percentages, ingredient weights, dough weight, and hydration.
Recipe Ingredient Scaler
Scale pasted recipe ingredients from one yield to another with fraction-friendly formatting and highlighted lines that need review.
Recipe ingredients
Scaled ingredients
Double-check the scaled output before cooking. Ingredient text is messy, so highlighted lines and unusual phrasing may need manual review.
How to use this recipe ingredient scaler
Use this scaler when resizing a recipe for a different number of servings, a larger batch, meal prep, catering, or a test bake.
- Paste one ingredient per line into the left editor.
- Scale from original and target yield, or switch to multiplier when you just want 2x, 3x, or another factor.
- Choose whether scaled amounts should use cooking fractions or decimals.
- Review highlighted lines in the output because they did not start with a recognized quantity.
Recipe Ingredient Scaler features
- Scale pasted ingredient lists from one yield to another.
- Handle mixed numbers, fractions, decimals, and common quantity words.
- Preserve cooking modifiers like heaping, scant, rounded, level, and packed.
- Keep unrecognized ingredient lines unchanged and highlight them for manual review.
- Format scaled amounts as practical cooking fractions or decimals.
- Copy the scaled ingredient list for recipe notes, shopping lists, and meal prep.
Ingredient lines this scaler understands
Recipe ingredients are informal, so the scaler looks for a quantity at the start of each line and keeps the rest of the wording intact. It recognizes entries like 1 1/2 cups flour, half a cup of water, and a heaping tablespoon of sugar.
This is useful for cooks adapting a trusted recipe without rewriting the whole ingredient list by hand. It can help double a dinner recipe, scale cupcakes from 12 to 18, reduce a sauce for a smaller household, or prepare a shopping list for a larger batch.
Lines without a clear starting quantity, such as salt to taste, are preserved and highlighted in the scaled output so they can be reviewed instead of guessed.
Review spices, leaveners, thickening agents, salt, and very small measurements after scaling. Those ingredients do not always scale perfectly by arithmetic because taste, pan size, evaporation, and cooking time can change with batch size.
How recipe scaling is calculated
S = \frac{Y_t}{Y_o}
Y_t is the target yield and Y_o is the original yield.
Q_s = Q_o \cdot S
Q_o is the parsed ingredient quantity and Q_s is the scaled quantity.
Modifiers such as heaping, scant, and packed are preserved as text because they describe how a measure is taken. The scaler does not pretend that a heaping tablespoon has one universal numeric value.
The calculator changes quantities, not units. If a recipe says cups, the result stays in cups; if it says grams, the result stays in grams. That avoids unreliable density assumptions for ingredients like flour, cocoa, chopped nuts, and shredded cheese.
Recipe ingredient scaler FAQ
Why are some lines highlighted?
Highlighted lines did not begin with a recognized amount, so the scaler kept them unchanged. This avoids guessing on notes like salt to taste, garnish with herbs, or bake until golden.
Does this convert cups to grams?
No. Cup-to-gram conversion depends on the ingredient density and preparation. This tool scales the amount already written in the recipe.
How are heaping or scant amounts handled?
The numeric amount is scaled and the modifier is preserved. A heaping tablespoon scaled by 2 becomes 2 heaping tablespoons.