I made a video explaining all of the essential features of the Bread Calculator. If you have difficulty figuring out how to do something specific, you can use the video as a user manual. Note that it might not look like the same calculator you see on this page because the features are constantly being updated and developed further.
If you have ideas or find something you think might be a bug, please use the Contact Form to tell me about it.
Please note! Writing very long notes can make creating a link for the recipe not work. Because of the way different browsers work, I cannot know the limit, but if you have problems with creating a link, try to remove the notes and see if it works.
I don’t understand those percentages. What’s up with that?
The calculator uses Baker’s Math, which bases the percentages around the flour in the recipe always 100%. That is a really good idea because that makes you able to scale a recipe super quickly. Because you can multiply every ingredient by the flour’s weight, you will have a working recipe.
I made this video explaining how Baker’s Math, Baker’s Percentages, and hydration work and how it’s calculated.
Please share on social media
If you find my Baking Calculator useful and want to help another baking geek, please share it on social media. It’d make me very happy. Also, check out my YouTube channel for much more baking-related content.
