The tool

Scaling & the Calculator

Output modes (count, weight, eggs, pan), grams versus ounces, how egg count and weight convert, pan sizing, saving and sharing your settings, and why none of it needs a signup.

Questions

• How do I scale a recipe to a different size?

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  Open any recipe page and use the calculator. You can set the output by count (loaves, balls, rolls), by per-piece weight, by pan dimensions, or by total dough weight — and the math runs in both directions, so you can drive it from the output you want or from a weight you have. Every weight in the method updates live as you scale.

• What do the different output modes do?

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  Each mode is just a different way to tell the calculator how much dough you want. Count mode asks for a number of loaves, rolls, or balls; weight mode asks for grams per piece or a total dough weight; pan mode asks for your pan dimensions and works out the dough to fill it. Whichever you pick, the underlying baker’s percentages stay fixed, so the recipe’s character never changes — only its size.

• Can I see the recipe in ounces instead of grams?

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  Yes — there is a unit toggle, where 1 ounce equals 28.3495 grams. Grams stay the working unit because they are precise to the gram and make the percentages clean, but ounces are there if that is what your scale or your intuition prefers. The calculator always computes from weight in either case, never from volume.

• How does the calculator handle eggs by count and by weight?

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  It converts between the two using a USA large egg of about 50g out of the shell, so 2 large eggs read as roughly 100g. When you scale a recipe down far enough that it calls for a fraction of an egg, the calculator shows the gram weight and a "less than half an egg" note rather than rounding up to a whole egg, which would throw off a small batch. You can view eggs either way depending on whether you want to crack whole eggs or weigh beaten egg.

• How does scaling by pan size work?

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  For breads that bake in a pan, you enter your pan’s dimensions and the calculator works out how much dough fills it to the right depth, then scales every ingredient to match. This is the easiest mode when you know the tin you want to use rather than a target weight — useful for sandwich loaves, focaccia, and brownies. If a recipe is not pan-based, that mode simply will not appear for it.

• How do I save a scaled recipe?

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  Save your settings from any recipe page and they appear on the /recipes page for later. The save records your chosen output and scale, so you come back to the exact size you dialed in. Everything is stored in your browser rather than on a server, so there is nothing to sign up for.

• Can I share a scaled recipe with someone else?

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  Yes — copy the share link for any recipe and it carries your scaled settings in the URL. Opening that link on another device or sending it to a friend reproduces the same size and options you set. It is also how you move a recipe between your own devices, since saves themselves stay local to one browser.

• Do I need an account, and does the calculator work offline?

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  No account is needed for anything — there is no signup, and the calculator runs entirely in your browser. Once a recipe page has loaded, the scaling math works without a connection, since it is just arithmetic on the stored ratios. Your saves and settings live in that browser’s storage, not on a server.