Bring your proven formula.
Enter flour, water, ready preferments and other ingredients once. No hidden assumptions about milk or eggs.
For the recipe you already love
Same formula.
Your next batch.
From one loaf to a tableful. Scale your weighed ingredients, see the flour inside your levain and know exactly where the rounding lands.
Free · No account · No uploads · Made for gram weights
THE WEEKEND BATCH / ILLUSTRATION
2 dough pieces750 g each
Known-water hydration67.27%
The small detailsAll accounted for.
Illustrative formula, not a baking method.
Choose what you need.
Target raw dough pieces or a total-flour budget. Keep the unrounded ingredient proportions intact.
Make rounding visible.
Review the exact and rounded additions, changed hydration and the difference from your target.
A few notes for the bench.
Read all notes ↗NOTE 01
Read the whole formula, not just the final bowl ↗
Identify the flour basis before changing the batch size.
NOTE 02Split a preferment without counting it twice ↗
A ready flour-and-water preferment is part of the dough, not extra dough.
NOTE 03What your kitchen scale does to a scaled formula ↗
Check small ingredients and the total after rounding.
NOTE 04Scale for pieces or for the flour you have ↗
Choose the constraint you know, then inspect the resulting batch.
A formula workspace, not a fermentation predictor. All example values are illustrative. Use your own tested method and check your weighing precision.