About FlourScale

FlourScale makes reliable baking maths quick and friendly, on any device.

What we do

We build focused, single-purpose baking calculators — from baker's percentages and sourdough hydration to cups-to-grams and pan-size conversions — and pair each one with a clear explanation, a worked example and answers to common questions. The goal is that you finish each page with the right number and an understanding of why it is right.

How we check our numbers

• Ingredient weights: King Arthur Baking's published ingredient weight chart, with USDA FoodData Central values for water, milk, cream, yogurt and oils.
• Yeast: King Arthur Baking professional reference conversion factors (fresh × 0.4 = active dry; fresh × 0.33 = instant), cross-checked against Red Star Yeast's conversion chart.
• Eggs: USDA size classes (minimum weight per dozen), converted to approximate out-of-shell weights.
• Formulas: standard baker's percentage, desired dough temperature and geometric area formulas, each shown on its page.
• Automated tests: the calculation code is covered by tests against known values before every release.

Where a result is an estimate — such as bake time in a different pan — we say so clearly and explain how to check doneness.

Who is behind FlourScale

FlourScale is an independent project. We are home bakers who got tired of ad-cluttered converters that give different answers. If you spot an error or want a new calculator, please get in touch — corrections are reviewed and published quickly.

Advertising

FlourScale is free to use and may be supported by advertising. Ads never influence our numbers or recommendations. See our privacy policy for how advertising cookies work.