Baking Ratios & Baker's Percentages
Professional bakers use weight ratios rather than volume measurements for consistency. Baker's percentage expresses every ingredient as a percentage of flour weight — so if you know the flour amount, you can scale everything else precisely. This is why professional recipes say "60% hydration" rather than "2 cups water."
This tool provides standard ratios for common baked goods (bread, cake, muffins, cookies, pie dough) and lets you scale them to your desired yield. Understanding these ratios helps you troubleshoot texture problems — a dough that's too tough likely has too little fat, while a crumbly cookie has too little liquid. All calculations run in your browser.