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Culinary Calculators

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Units

Units

Imperial here is by weight. Cups and spoons stay out in either system: what makes a recipe repeatable is the scale.

Temperature

Temperature

This applies to the calculated numbers. The explanatory text stays in Celsius, which is how the sources write it.

Display

Simplified interface

Hides the method, divergence, glossary and sources sections, leaving the page with just the tool.

Kitchen ratios with a cited source

The ratios that make a recipe work

Bread, pickles, fresh pasta and gelato worked out in grams, scaled to what you actually need. Every number comes from a book, with author and page.

  • Everything in grams

    No cups, no spoons. A scale is what makes a recipe repeatable from one bake to the next.

  • Every number has a source

    Ratios come from reference cookbooks and are cited by author and page, so you can check them and read further.

  • When sources disagree, we say so

    Kayser calls for 70% hydration in white bread; Camargo, 60%. Instead of quietly picking one, we explain the difference and why the default is what it is.

The calculators

Each one is built the same way: the ratios from the book, the safe range for every ingredient, and the arithmetic done for the amount you have at home.

  1. 01

    Bread

    Baker's percentage, presets by bread type and conversion between fresh, active dry, instant yeast and levain.

    Based onThe Larousse Book of Bread · Direto ao Pão · Ratio

  2. 02

    Pickles & fermentation

    Brine, dry salting and vinegar pickles, with the safe salt range for each preparation.

    Based onA Arte da Fermentação · The Noma Guide to Fermentation · Brazilian Way Fermentation

  3. 03

    Fresh pasta

    Flour and eggs by number of servings, with dough types and rolling thickness for each shape.

    Based onThe Pasta Man · Essentials of Classic Italian Cooking · Ratio

  4. 04

    Gelato

    Base balancing: sugars, fats, total solids, POD and PAC within the range for each style.

The shelf

The works the calculations rest on. Every ratio shown on this site points back to one of them.

  • The Larousse Book of Bread

    Kayser · Phaidon

  • Direto ao Pão

    Camargo · Senac São Paulo, 2020

  • A Arte da Fermentação

    Katz · Tapioca

  • The Noma Guide to Fermentation

    Redzepi & Zilber · Artisan

  • Brazilian Way Fermentation

    Carvalhaes & Andrade · Melhoramentos

  • The Pasta Man

    Zielonka · Quadrille

  • Essentials of Classic Italian Cooking

    Hazan · Knopf

  • Ratio

    Ruhlman · Scribner

Common questions

Are the calculators free?

They are. No sign-up, no subscription, no usage limit. Every calculation runs in your browser and nothing is sent to any server.

Where do the ratios come from?

From reference cookbooks. Every number on screen carries its citation, with author and page, or chapter when the book is digital and has no fixed pagination.

What happens when two books disagree?

The disagreement becomes content. Each calculator has a table showing what every source says and explaining why the default is what it is, rather than picking one quietly.

Do I need a kitchen scale?

You do, and that is deliberate. Everything here is in grams: cups and spoons shift with the ingredient and with the hand that fills them, which is what makes the same recipe come out differently each time. Ounces and pounds are a setting away, but you still weigh.