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Baking Ratio Calculator

Calculate perfect flour, sugar, and butter ratios for bread, cakes, and pastries

Recipe Type & Base Amount

🧾 Recipe Measurements

👨‍🍳 Baking Tips

• Measure ingredients by weight for accuracy

• Room temperature ingredients mix better

• Don't overmix cake and muffin batters

🍞 Bread Ratios (by weight)

Basic Bread5:3:1 (flour:water:yeast)
White Bread100:60:2 (flour:water:yeast)
Whole Wheat100:65:2 (flour:water:yeast)
Pizza Dough100:60:2:2 (flour:water:yeast:salt)

🧁 Cake Ratios (by weight)

Sponge Cake1:1:1:1 (flour:sugar:eggs:butter)
Butter Cake4:4:4:3 (flour:sugar:butter:eggs)
Pound Cake1:1:1:1 (flour:butter:sugar:eggs)
Chiffon Cake3:2:1.5:1 (flour:sugar:oil:eggs)

🍪 Cookie & Pastry Ratios

Sugar Cookies3:2:1 (flour:butter:sugar)
Shortbread3:2:1 (flour:butter:sugar)
Pie Crust3:2:1 (flour:fat:water)
Puff Pastry4:3:1 (flour:butter:water)

🧁 Muffin & Quick Bread Ratios

Basic Muffins2:2:1:1 (flour:liquid:fat:sugar)
Banana Bread3:1:1:1 (flour:banana:fat:sugar)
Pancakes2:2:1:0.5 (flour:milk:egg:fat)
Biscuits3:1:1 (flour:liquid:fat)

⚖️ Understanding Baking Ratios

Why Ratios Matter: Professional bakers use ratios by weight rather than volume for consistent results. This ensures the same texture and flavour every time.

Weight vs Volume: Measuring by weight is more accurate than cups - flour can vary significantly in density based on how it's packed.

Ratio Flexibility: Once you understand ratios, you can scale recipes up or down easily and create variations.

Baker's Percentage: Professional recipes often use baker's percentage where flour is always 100% and other ingredients are percentages of the flour weight.

📏 Essential Baking Conversions

  • 1 cup all-purpose flour: 125g (4.4oz)
  • 1 cup granulated sugar: 200g (7oz)
  • 1 cup butter: 227g (8oz)
  • 1 large egg: ~50g (1.75oz)
  • 1 cup milk: 240g (8.5oz)
  • 1 teaspoon: 5ml
  • 1 tablespoon: 15ml