Cooking calculators
Recipe scaling, baking ratios, oven temperature conversions, hydration math for bread.
All cooking tools
13 tools, each runs locally in your browser. Click any card to open it.
Baking Cup to Gram takes ingredient quantity, servings, temperature and returns the matching baking cup to gram result…
Baking Temperature Converter takes height, weight, age, sex, activity and returns the matching baking temperature resu…
BBQ Rub Recipe Calculator takes ingredient quantity, servings, temperature and returns the matching bbq rub recipe res…
Coffee Aeropress + Espresso Calculator takes numbers, ranges, parameters and returns the matching coffee aeropress + e…
High Altitude Baking Adjustment takes ingredient quantity, servings, temperature and returns the matching high altitud…
Weight + cut + doneness = time + internal temp.
A Online Course Pricing Calculator computes online course pricing from the inputs you provide.
Oven Temperature Converter takes height, weight, age, sex, activity and returns the matching oven temperature result. …
Pickle Brine Calculator takes ingredient quantity, servings, temperature and returns the matching pickle brine result.…
Baker's percentages: 60% hydration, 2.5% salt, 0.3% IDY.
Pour Over Coffee Calculator takes ingredient quantity, servings, temperature and returns the matching pour over coffee…
Recipe Scaling Calculator takes ingredient quantity, servings, temperature and returns the matching recipe scaling res…
Sourdough Hydration Calculator takes ingredient quantity, servings, temperature and returns the matching sourdough hyd…
About cooking
Cooking calculators cover the precise ratios professional kitchens use: recipe scaling for any serving count, baker's percentage (flour = 100%), oven temperature conversion (Fahrenheit / Celsius / gas mark), sourdough hydration, salt curing percentages (1.5-3% bacon, 2-3% gravlax), brining (basic salt-water for chicken and pork), doneness chart (internal temps for poultry, beef, pork), high-altitude baking adjustments, meat-cooking time by weight, and a pour-over and espresso brew-ratio tool.
Use these tools when scaling grandma's recipe from 6 servings to 30, baking sourdough at 75% vs 80% hydration, dry-brining a turkey at 1% salt by weight, calculating the right curing time for 5 lb pork belly, or pulling the right shot ratio (1:2 to 1:3 for espresso) on a new bean. Volumes are inherently imprecise for baking; the calculator converts to weight for accuracy.
Sources: Modernist Cuisine, The Bread Baker's Apprentice (Reinhart), Salt Fat Acid Heat (Nosrat), USDA food-safety temperature guidance, SCA brewing standards. Defaults to US units; toggle to metric per recipe.
Common use cases
Real scenarios where the cooking calculators in this category earn their keep.
Scale a recipe up or down
Multiply every ingredient by the scaling factor. The tool returns volume + weight + scaled cooking time (with a sanity check; doubling rarely means double cook time).
Baker's percentage for bread
Flour is always 100%. Water at 65-80% (varies by bread type). Salt at 1.8-2.2%. Yeast at 0.5-1.5%. The bread calculator outputs the gram weights for any target dough weight.
Sourdough hydration adjustment
Higher hydration (75-85%) = more open crumb, harder to handle. Lower (65-72%) = denser, easier shape. The hydration tool converts between target hydration and water grams for your flour.
Dry brine a turkey
1% salt by total weight, applied 24-48 hours before cooking, refrigerated uncovered. The turkey calculator outputs the salt weight + timing for any bird from 8 to 24 lb.
Pour-over coffee ratio
SCA standard is 1:15 to 1:18 (coffee:water). The brew tool converts target cup size to coffee grams and water grams for any ratio.
Key terms
Glossary for the formulas and conventions these tools use.
- Baker's percentage
- Each ingredient expressed as a percentage of total flour weight. Flour = 100%. Makes recipes scale cleanly across any dough quantity.
- Hydration
- Water as a percentage of flour weight in bread dough. Bagels ~58%, sandwich bread 65%, baguette 70%, ciabatta 80%, focaccia 85%.
- Curing percentage
- Salt weight as a percentage of meat weight. 1.5% for bacon (mild), 2.5% for charcuterie standard, 3% for fully-cured hams.
- Resting temperature
- Internal temperature rise after meat is pulled from heat. Adds 5-10°F (3-5°C). Pull poultry at 160°F to land at 165°F served.
- Maillard reaction
- Browning reaction between amino acids and reducing sugars above ~285°F (140°C). Responsible for crust, sear, and roast flavor.
- Brew ratio
- Mass of coffee to mass of water. 1:15 is strong, 1:18 is milder. SCA gold-cup standard is 55-60 g/L (about 1:17 to 1:18).
- Gas mark
- British oven scale. Gas mark 4 ≈ 350°F ≈ 180°C. Each gas mark step is roughly 25°F / 14°C.
Frequently asked questions
Short answers to the most common cooking questions.