Scale a recipe up or down
Enter what the recipe yields and what you want instead. Every amount is multiplied by the same ratio, so the balance between ingredients holds.
What scales — and what doesn't
Scales linearly: flour, water, salt, starter, oil, sugar. Multiply by the same factor and the ratios hold.
Does not scale: rise time, bake time and oven temperature. A double batch actually ferments a little faster, because a bigger mass of dough loses less heat to the room.
Practical limits
- Bowl and oven. Check the dough has room to double, and that the loaves fit the oven without touching.
- Mixing time. A larger dough needs more work — either extra folds or a few more minutes on the mixer.
- Scaling below 0.5×. Very small doughs dry out faster and ferment less predictably. Below 300 g of flour it gets imprecise.
Frequently asked questions
Can you just multiply everything?
Flour, water, salt and starter scale linearly. Rise time does not — a larger dough actually ferments slightly faster because it holds its heat better.
Does the bake time scale too?
No. Bake time follows loaf size, not total dough. Five loaves instead of two bake for the same time each, though the oven needs time to recover between batches.
Why are the numbers rounded?
Because kitchen scales rarely read finer than a gram, and 5 g either way on 900 g of flour makes no difference. Small amounts are rounded more finely than large ones.