Free baking calculators

Three quick tools every baker reaches for: hydration and baker's percentages, yeast conversion, and the water temperature (DDT) formula. No sign-up, results update as you type.

Baker's math & hydration calculator

Enter flour weight and the percentages you want — water, salt and fat are calculated as baker's percentages (relative to flour = 100 %).

Flour (g)

Hydration (%)

Salt (%)

Oil / Fat (%)

Scale to total dough weight (g)

Optional. Overwrites the flour value so the total matches.

Yeast converter: fresh, active dry & instant

Standard conversion ratios: fresh = 1.0, active dry = 0.4, instant = 0.33. Works in either direction — enter the amount you have and see the equivalents.

Amount (g)

Yeast type

Water temperature calculator (DDT)

Calculates the mixing water temperature needed to reach your target dough temperature (DDT). Formula: Water = DDT × 3 − Room − Flour − Friction. Friction: 5 °C by hand, 8 °C with a stand mixer.

Desired dough temperature (°C)

Room (°C)

Flour (°C)

Mixing method

Ready for the full picture?

These calculators cover the basics. DoughFlow goes further — scientifically modelled yeast quantities for your temperature and fermentation time, warnings for over-proofing and proteolysis, and interactive step-by-step timers for every stage of the bake.

Get DoughFlow on Google Play