Use this site
like a grown-up.

What this is

Kitchen Ratios is a free baker's-percentage calculator. It ships with a library of vetted bread ratios. You pick one, scale it to any output, and get the ingredient weights. There is no sign-up, no paywall, and no obligation.

What it isn't

Not professional baking instruction. Not a guarantee that your bread will turn out perfect. Not a medical or dietary tool. Not a substitute for using your hands and your eyes and your nose to evaluate dough.

Bread baking has variables we can't see from a webpage: your flour, your water, your oven, your altitude, your kitchen humidity. The ratios we publish are starting points cross-referenced against trusted sources. They are not promises. Trust your dough.

The ratios — accuracy & sources

Every bread on this site was cross-referenced against at least two trusted sources (Hamelman, Forkish, King Arthur, Maurizio Leo, AVPN, Reinhart, Robertson, and others). Full per-bread citations live at docs/categories/bread/provenance.md.

We did our best. We'll do better when you point out something we got wrong — email us and we'll update with a credit if we revise based on your note. But we make no warranty of fitness for any specific bread you bake on any specific day. The calculator is a tool, not an oracle.

Saving recipes

The Save button stores your recipe in your browser's local storage. It does not leave your device. It does not sync. If you clear your browser data, switch browsers, or get a new computer, your saved recipes don't follow.

Cloud sync and user accounts are on the roadmap. For now: if a recipe is precious, also write it down somewhere else. Defensive baking.

What you can do with the site

• Use it as much as you want, for personal or commercial baking.
• Share links to specific breads with friends. Please do.
• Quote our descriptions or screenshot the calculator in a blog post or video — credit appreciated, not required.
• Adapt our ratios into your own recipes. Bake them, post them, sell the bread. They're starting points, not our intellectual property — they're the trade's intellectual heritage.

What you can't do

• Republish the site, or a clone of it, with our exact copy and design — that's the part we made.
• Scrape the site at a rate that affects other users.
• Use the site to send spam, mine cryptocurrency, or run anything that wasn't intended.
• Pretend to be Kitchen Ratios — don't impersonate the brand.

If you'd like to do something we haven't listed and you're not sure if it's allowed, just ask: hello@kitchenratios.com.

Advertising

The site is funded by banner ads served through Google AdSense (once approved). That's how we pay for hosting. Ads are gated behind a future opt-out — the ad-removing feature requires a user account, which doesn't exist yet, and will cost a small one-time fee when it launches.

No warranty (the lawyer part)

We provide Kitchen Ratios "as-is" with no warranty of any kind — implied, expressed, or implied-by-context. We try to make it accurate, useful, and pleasant to use, but baking is a wet science with many variables, and we can't promise outcomes. Your overproofed loaf is not our fault. Your perfect crumb is not our accomplishment either; that one's yours.

We are not liable for damages arising from use of the site, including but not limited to: lost time, wasted ingredients, oven smoke, kitchen disagreements, or loaves so disappointing they trigger a craft existential crisis. To the extent any of this language is unenforceable in your jurisdiction, the rest still stands.

Changes to these terms

We can revise these terms. If we make a material change, we'll bump the "last updated" date and post a note on the homepage for a week. Continued use after a change means you accept it. If you don't, you can stop using the site — no cancellation paperwork because there's no account.

Last updated: May 13, 2026.

Contact

Anything about these terms or the site in general: hello@kitchenratios.com.