What this is,
and how it works.

What this is

Kitchen Ratios is a free baker's-percentage calculator and ratio reference for home cooks. 30 vetted bread recipes are live today, including gluten-free, vegan, and unleavened options. Desserts, fermentation, coffee, and canning are in development.

Every recipe is written in baker's percentage (flour as 100%, every other ingredient as a percentage of flour weight). The calculator on each recipe page scales the ratio two ways — pick an output (loaves, balls, pan dimensions) or enter a total dough weight — and updates every ingredient amount in the step-by-step method live.

What this isn't: a recipe blog. The site is a calculator and a ratio reference, not weekly bakes or food photography. The bread library will grow over time, but the shape of each page stays the same — a vetted ratio, a method, the math.

How ratios are sourced

Every ratio in the library is cross-referenced against at least two trusted sources before going live. The sources used most often:

• Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes — the textbook for professional bread baking
• Ken Forkish, Flour Water Salt Yeast — the canonical modern home-baker reference for hydration-forward breads
• Peter Reinhart, The Bread Baker's Apprentice — formulas and method depth, especially for pre-ferments
• King Arthur Baking — recipe testing and ingredient ratio authority for North American flour
• Serious Eats (Kenji López-Alt, Stella Parks) — testing-driven explanations of why specific ratios work
• For gluten-free: Aran Goyoaga (Cannelle et Vanille) and other GF references

When sources disagree on a ratio (and they do, often), the default in the calculator is the conservative midpoint and the safe range is exposed in the UI. You can push past it with a visible warning, or stick to the vetted middle. Where a specific bread has multiple legitimate method paths (cold-ferment vs. same-day pizza, for example), both are documented as separate variants on the same page.

No AI-generated recipes. Every ratio is the product of human research and cross-checking. If you find a ratio that looks off, please flag it.

What's live, what's in development

Bread (live). 30 bread recipes across lean (baguette, ciabatta, sourdough, rye), enriched (brioche, challah, dinner rolls), flatbread (focaccia, naan, pita, tortillas, roti), pizza (Neapolitan, NY, Detroit, gluten-free), bagel (NY, Montreal), and a dedicated gluten-free section.

Desserts (live, growing). The dessert library starts with my brown-butter fudge brownie. Cookies, cakes, and pastry will be added over time as recipes are tested and ready.

Fermentation, coffee, canning (in development). Brine math for ferments and pickles, brew ratios for pour-over and espresso, and jam-and-pectin ratios for canning are all on the roadmap. No firm release dates — I add recipes when they're ready, not on a schedule.

Data + privacy

Everything stays on your device. There are no accounts, no server-side recipe storage, and no analytics that tie back to you. Saved recipes and calculator settings live in your browser's localStorage; clear it and they're gone. The trade-off: saves don't sync across devices. The share button on every recipe page packages your scaled state into a URL you can send to another device or another person.

The site uses Google AdSense for banner ads. AdSense reads cookies for ad personalization where consent is given (managed by Google's consent flow on first visit). A $1.99 one-time IAP to remove ads is in development.

We use Sentry for error tracking — only fatal JavaScript errors are reported, no user data. The full privacy policy is on the privacy page.

Honest limitations

Nutrition estimates are approximate (±10%). Per-ingredient values come from USDA FoodData Central. Actual baked nutrition varies with flour brand, milk fat percentage, oil type, and bake length. Values are calculated against the raw pre-bake dough; baked bread runs ~15% higher per-100g because water evaporates.

The calculator is a starting point, not a guarantee. Bread doesn't care about our math when your kitchen runs 10°F colder than the recipe assumed, or when your flour absorbs more water than ours, or when your starter is sluggish. Watch the dough, not the clock.

Out of scope. No alcohol-based ratios — beer, wine, distilling, cocktails are permanently excluded from the roadmap. No user accounts or cloud sync. No recipe-style blog content.

Contact

Found a ratio that looks off, or want to suggest a bread for the library? Email hello@kitchenratios.com.

For citation: please link the specific recipe or guide page rather than the homepage. Each page is the canonical source for its topic.