the baker’s notebook, online
Baking math that comes out right.
Free calculators and charts for the kitchen — cups to grams, batch scaling, pan swaps and oven temperatures, in the cup your recipe was written for.
free, always
Calculators
no. 01Baking unit converterConvert cups, tablespoons, grams and ounces for 39 baking ingredients — with US, metric, Australian, UK and Japanese cup and spoon sizes.no. 02Recipe scalerPaste a recipe and scale it to any batch size — with baker-style fractions and eggs rounded to whole numbers.no. 03Cake pan size converterSwitch pan shape or size and get the recipe scale factor, batter depth change and bake-time advice.no. 04Oven temperature converterConvert between Fahrenheit, Celsius, gas marks and fan-oven settings — with the full gas mark chart.no. 05Butter converterSticks, cups, tablespoons, grams and ounces — with wrapper marks and world block sizes.no. 06Egg size converterUS and EU/UK egg sizes, converted between systems or straight to grams of egg.no. 07Baking time adjusterStack adjustments for pan size and material, fan ovens and altitude onto any recipe time.no. 08Yeast converterConvert fresh, active dry and instant yeast by grams, teaspoons or packets — with proofing notes.no. 09Sourdough hydrationTrue dough hydration with the starter counted in — or the exact water for a target percentage.no. 10Baker's percentageTurn any bread recipe into baker’s percentages and scale it to any dough weight.no. 11Starter feedingExactly what to feed your sourdough starter tonight, and when it will peak at your kitchen temperature.no. 12Bread dough calculatorFrom loaf count and tin size to a full formula in grams — hydration, salt, yeast or starter.no. 13Pizza dough calculatorDough balls sized by style and diameter, with yeast scaled to same-day, overnight or cold ferments.no. 14Cake serving calculatorServings for any cake or tier stack — party and wedding slices — or the right cake for a guest count.no. 15Frosting quantityHow much buttercream a cake takes — filling, crumb coat and finish — plus the recipe to make it.no. 16High-altitude bakingStandard high-altitude adjustments applied to your recipe — leavening, sugar, liquid, oven and time.no. 17Ingredient substitutionsReal substitute quantities for eggs, butter, buttermilk and more — ranked by how close the result will be in your recipe.no. 18Sugar stages & candy tempsCandy temperature stages with cold-water tests and the altitude correction most recipes forget.no. 19Doneness temperaturesThe internal temperature that means done for breads, cakes, custards and more — °F and °C.no. 20Chocolate temperingTempering temperatures for dark, milk, white and ruby chocolate, with step-by-step seeding, tabling and microwave methods.no. 21Bake-day schedulerSet the serving time and every step gets a clock time, working backwards — waits included.no. 22Recipe converterPaste a cup-and-spoon recipe and get it back in grams, line by line, using each ingredient’s real density.no. 23Shopping list generatorScale a recipe, tick what you have, and get a list grouped by aisle in real supermarket pack sizes.no. 24Batch & production plannerCombine the week’s orders into batches, a shopping list and a bake order that fits your oven.no. 25Product pricing guidesWhat to charge for cookies, cupcakes, macarons, sourdough and 10 more — with market benchmarks.no. 26Recipe cost calculatorIngredients, your time and overhead — cost per piece, whole-batch cost and a margin-based price.no. 27Cake pricing calculatorTier-by-tier cake quote: your hours, finish complexity, delivery, rush and margin.no. 28What to pay yourselfWork backwards from take-home pay, billable baking hours and bakery fixed costs to your hourly rate.no. 29Bakery profit & break-evenRevenue, COGS and fixed costs → net profit, margins vs benchmarks and break-even units.no. 30Delivery fee calculatorDistance, drive time and vehicle cost → a fair delivery fee plus flat zones for your price list.no. 31Farmers market plannerBake list, day costs and break-even for a market stall — with slow, expected and sold-out scenarios.no. 32Ingredient cost calculatorPackage price → cost of the amount you actually used, with per-100 g unit costs.no. 33Invoice generatorA clean, printable bakery invoice with deposit, delivery and tax lines. Free, in-browser, no account.no. 34Quote & order formWrite a cake quote once and share it as a link — tick-box add-ons, deposit terms, accept by email.no. 35Nutrition per servingIngredients in grams → a per-serving nutrition panel from USDA data, in US or EU/UK format.no. 36Ingredient & allergen label makerAllergen labels done right for US states, EU, UK, Canada, Australia, Japan and Brazil — with real print layouts.
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Measurement charts
Printable, by ingredient, in US, metric, UK and Japanese cups.
