Baking Calculator

This calculator bundles four related baking tools behind a single mode selector, since each solves a different, self-contained problem and only its own inputs matter once selected. Baker's Ratios uses baker's percentage -- every ingredient expressed as a percentage of flour weight -- to scale a recipe type like bread or cake to any Flour Amount, applying an altitude adjustment above 3,000 ft that increases liquid and reduces sugar and leavening to counter faster evaporation and gas expansion at lower air pressure. Cooking Time estimates roasting duration from meat weight, cooking method, and meat type, with a temperature adjustment for ovens running notably hotter or cooler than a moderate baseline. Temperature Conversion translates between Fahrenheit, Celsius, and the closest UK gas mark.

Pan Size Conversion compares the surface area of two pan shapes -- round pans use pi*(d/2)^2, not the diameter squared -- to produce a scale factor for adjusting ingredient quantities when a recipe calls for a different pan than you have. Within Baker's Ratios, Flour Amount is the base every other ingredient weight is calculated from -- raising it raises Total Dough Weight in direct proportion, since every ingredient scales with flour under a fixed recipe. Ingredient weights are shown in whatever Unit you pick; when that is Cups, each ingredient is converted at its own density (flour 120 g/cup, water 227 g/cup, sugar 198 g/cup, butter 226 g/cup, table salt 288 g/cup), not at flour's, so the volumes are directly usable. Baking Powder is always shown in grams regardless of Unit, since it's normally measured by the teaspoon rather than the cup.