Select an ingredient from 110+ options, enter your amount, and get an accurate weight-based conversion instantly. Density varies by ingredient — a cup of flour is not the same weight as a cup of sugar.
| Cups | Grams | Ounces | Tablespoons |
|---|
AI Recipe Parser
Paste any recipe — messy, formatted, or copied from a website. The AI reads it, identifies every ingredient, and converts all measurements to grams automatically.
Paste your ingredient list, set serving sizes or use quick multipliers, and get scaled amounts with smart fraction rounding.
Scaled ingredients
| Ingredient type | Scaling behaviour |
|---|---|
| Flour, sugar, butter | Scale linearly — multiply exactly |
| Salt, spices, baking soda | Start at 75% — adjust to taste |
| Baking powder | Use 60–80% when doubling or more |
| Eggs | Round to nearest whole; adjust liquid slightly |
| Yeast | Does not scale linearly — use 60–70% of doubled amount |
| Cook time | Does not scale — check doneness, not just time |
Drag the slider or type a temperature to convert between Fahrenheit, Celsius, and Gas Mark — including fan-assisted (convection) adjustments.
| Description | °F | °C | Gas Mark | Fan °C |
|---|---|---|---|---|
| Very low | 250 | 120 | ½ | 100 |
| Low | 300 | 150 | 2 | 130 |
| Warm | 325 | 160 | 3 | 140 |
| Moderate | 350 | 180 | 4 | 160 |
| Moderately hot | 375 | 190 | 5 | 170 |
| Hot | 400 | 200 | 6 | 180 |
| Very hot | 425 | 220 | 7 | 200 |
| Extremely hot | 450 | 230 | 8 | 210 |
| Maximum | 475 | 245 | 9 | 225 |
My Recipe
Baker's Percentages
Every ingredient expressed as a percentage of flour weight (flour = 100%). The professional standard for scaling, comparing, and perfecting any bread or pastry formula.
Enter your flour weight first — it anchors everything. Add ingredients and percentages update live. Toggle between grams and ounces, set a target dough weight to auto-scale, and export as PDF when done.
| Ingredient | Lean bread | Enriched bread | Brioche | Pizza dough |
|---|---|---|---|---|
| Flour | 100% | 100% | 100% | 100% |
| Water | 60–75% | 55–65% | 35–45% | 58–65% |
| Salt | 1.8–2.2% | 1.8–2% | 1.5–2% | 2–2.5% |
| Yeast (instant) | 0.5–1% | 1–1.5% | 1.5–2% | 0.3–0.6% |
| Sugar | 0–2% | 5–10% | 15–20% | 0–2% |
| Butter / Fat | 0–3% | 5–10% | 40–55% | 2–5% |
| Eggs | — | 10–15% | 50–60% | — |
| Milk powder | — | 2–5% | 5–8% | — |