Oven Temperature
Bidirectional — type in either field.
Common Oven Temperatures
| Use | °F | °C | Gas Mark | Fan °C |
|---|---|---|---|---|
| Meringue / Drying | 225° | 107° | ¼ | 90° |
| Slow / Custard | 250° | 120° | ½ | 100° |
| Low / Cheesecake | 300° | 150° | 2 | 130° |
| Moderate / Cakes | 350° | 177° | 4 | 160° |
| Moderate High / Muffins | 375° | 190° | 5 | 170° |
| Hot / Cookies | 400° | 205° | 6 | 185° |
| Hot / Bread | 425° | 218° | 7 | 200° |
| Very Hot / Sourdough | 475° | 246° | 9 | 225° |
| Max / Pizza / Neapolitan | 500° | 260° | 10 | 240° |
Weight Conversions
Enter any value — result updates instantly.
Volume Conversions
Standard US measurements to metric and back.
Ingredient Weight Reference
Adjust the cup quantity — gram weights calculate automatically. Assumes spooned-and-leveled measurements.
| Ingredient | Cups | Grams | g / Tbsp | g / Tsp |
|---|
High-Altitude Baking Adjustments
Atmospheric pressure drops with elevation, causing leavening gases to expand faster and liquids to evaporate more quickly. Enter your altitude for precise adjustments.
Your Elevation
Enter your altitude above sea level to calculate baking adjustments.
Adjustments
Enter your altitude to see adjustments.
General Rules
What Changes at Altitude & Why
| Variable | What Happens | Fix |
|---|---|---|
| Leavening | Gases expand faster — over-rise then collapse | Reduce baking powder/soda by 15–25% |
| Temperature | Lower boiling point means slower cooking | Raise oven temp 15–25°F |
| Liquids | Evaporate faster, leaving dry bakes | Add 2–4 tbsp extra liquid per cup |
| Sugar | Concentrates as liquid evaporates | Reduce by 1–3 tbsp per cup |
| Flour | Structure weakens without enough protein | Add 1–2 tbsp per cup to strengthen |
| Yeast breads | Rise too fast — over-proof risk | Use less yeast, punch down earlier |
| Fat | Melts faster — can weaken structure | Reduce slightly, chill doughs longer |
Sourdough Hydration Calculator
Baker's percentage hydration = (total water ÷ total flour) × 100. Includes all water and flour in your levain/starter as well as the dough.
Dough
Main dough ingredients only.
Levain / Starter
Include your starter's flour and water.
Starter Refresh Calculator
How much starter, flour, and water to build a levain at a target hydration.
Bread Formula Builder
Start from what you want — target hydration, total dough weight, starter percentage — and the calculator builds your complete recipe in grams. No math, no guessing.
Your Targets
Enter what you want and the formula builds itself.
Your Formula
Enter your targets to generate a formula.
Hydration Reference
The Baker's Kit
Flour, salt, water — and these six tools. That's all you need to make real bread. Curated by a baker who actually uses every single one.
This is the no-fluff list. Six tools. That's it. Flour, salt, water, and these — and you can make bread that will make people cry. Honest recommendations from a working baker, not SEO content. Affiliate links help keep this tool free for everyone.
AI Recipe Converter
Paste any recipe — or photograph a cookbook page — and instantly convert every measurement to grams or ounces. Works with cups, tablespoons, teaspoons, and mixed units. Your grandmother's handwritten card, converted.
AI Recipe Converter
Paste your recipe below or upload a photo. The AI reads every ingredient and converts to weight — including starter, add-ins, and toppings.
Or tap to upload a recipe photo
cookbook page, handwritten card, screenshot
Your converted recipe
will appear here
Reading your recipe...