What your kitchen scale does to a scaled formula
Check small ingredients and the total after rounding.
Exact multiplication comes first
Scaling 931 g of dough to 1,500 g uses a multiplier of 1,500 ÷ 931. Each source ingredient gets that same multiplier, so the unrounded formula preserves the source ratios. Your weighing device may not let you measure all those decimal places.
Round the additions you will weigh
CrumbScale offers nearest 0.1 g, 1 g or 5 g. Every ingredient row is rounded independently to that increment. A 2.4 g exact addition becomes 2 g with a 1 g increment, but becomes 0 g with a 5 g increment. The app flags an ingredient rounded to zero; it does not silently move that mass into another ingredient.
The sum of rounded additions can be above or below the target. That difference is shown as rounded total minus target total. A positive value means more dough mass than the mathematical target; a negative value means less. This is a rounding difference, not an estimate of mixing or baking loss.
Inspect both ratios
Rounded flour and water may no longer preserve the exact source hydration. The workspace shows source known-water hydration and the ratio recomputed from rounded additions. If all flour disappears through coarse rounding, the rounded ratio is undefined and is labelled accordingly.
The selected increment expresses the rounding rule, not a guarantee about a physical scale's accuracy. Use suitable equipment and your tested recipe judgment, especially for very small ingredients. Export the formula card so the increment and differences stay attached to the batch.
Reference reading
For the general convention, see King Arthur Baking: Baker’s Percentage and its discussion of bread hydration. Worked examples and application explanations here are our own. No affiliation or endorsement is implied.