Scale any baking recipe up or down instantly. Works with grams, ounces, cups, tablespoons and more.
Original recipe multiplied by 2x. Leavening agents (baking powder, yeast) may need slight adjustment for large multipliers.
Volume measurements (cups, tablespoons) vary dramatically depending on how tightly you pack ingredients. Professional bakers always weigh ingredients in grams. A 'cup' of flour can vary by up to 30% in weight depending on how you fill it.
In bread baking, all ingredients are expressed as a percentage of the flour weight. Water at 70% hydration means 700g water per 1,000g flour. A standard sandwich loaf is around 65–68% hydration; sourdough often runs 75–85%. Higher hydration = more open crumb but stickier dough.
When scaling a recipe, baking powder and baking soda don't always scale linearly. For large batches (more than 3x), slightly reduce the leavening agent — too much causes metallic flavour and collapse. The general rule is use 75% of the scaled amount when going above 3x.
Eggs are tricky to scale because you can't use half an egg easily. If scaling a recipe results in 1.5 eggs, use 2 smaller eggs or beat a full egg and weigh out the required proportion (a large egg weighs approximately 50g without the shell).
When scaling up and using multiple tins, the baking time usually stays similar since each individual item is the same size. Reduce temperature by 5–10°C when using fan-assist to compensate for increased oven load.
Scale any baking recipe up or down by entering your ingredients and choosing a multiplier. Works with grams, ounces, cups, tablespoons, and more.
Double a bread recipe for 2 loaves
Set multiplier to 2x — all quantities double
Halve a cake recipe for a smaller tin
Set multiplier to 0.5 — all quantities halve
The word 'recipe' comes from the Latin 'recipe' meaning 'take' — historically a command written at the top of a prescription. Medieval apothecaries used the same notation as cooks.
Most ingredient quantities scale proportionally, but baking is sensitive to pan shape, depth, oven behaviour, and ingredient chemistry. Very small amounts of spices, leaveners, gelatin, or eggs may need practical rounding. Use the calculated quantity as a guide, then check the recipe’s texture and adjust only when the recipe author’s method supports it.
For a half batch, one egg may need to be beaten and weighed or measured by volume so you use half. For awkward small amounts, weigh ingredients with a kitchen scale rather than rounding a teaspoon several times. Keep the same ingredient ratios first, and record any adjustment so you can repeat a successful batch.
The quantity multiplier does not automatically determine the baking time. A larger batch in a deeper or wider pan may need a different time, while smaller portions can finish sooner. Follow visual and temperature cues from the recipe, avoid overcrowding the oven, and test the centre with an appropriate skewer or thermometer.
Compare the surface area and depth of the original and new pans rather than scaling only by the number of servings. Keep the batter depth similar where possible, because a deeper layer changes how heat reaches the centre. Adjust baking time cautiously and check doneness using the recipe’s visual or temperature cues.