Dough, Brine, Coffee & Party Calculators
Free kitchen ratio calculators with the maths shown: pizza dough, sourdough, baker's percentages, brines, coffee, cold brew, party pizza, and turkey.
The arithmetic behind the kitchen jobs that are really ratios: how much water for this much flour, how much salt for this much water, how much coffee for this many cups, how many pizzas for this many people, how long for a bird this heavy. Each tool shows its formula and a reference table you can cook from without the calculator next time.
Dough and bread covers pizza dough, sourdough and baker's percentages. Salt and brine covers wet, dry and equilibrium brines and vegetable ferments. Coffee covers ratios by brew method and cold brew. Feeding people covers party pizza, recipe scaling and turkey timing.
Dough & bread
Flour, water, salt, yeast, oil and sugar in grams for any number of dough balls, by style (Neapolitan, NY, Detroit, Sicilian) and fermentation time.
Sourdough & starterFlour, water, levain and salt for any loaf size and hydration, accounting for water in your starter, plus a starter feeding calculator for any ratio.
Baker's percentagesTurn a recipe's gram weights into baker's percentages (flour = 100%), read off the hydration, and scale the whole formula to any amount of flour.
Salt & brine
Coffee
Grams and tablespoons of coffee for any water amount, by brew method (pour over, drip, French press, AeroPress, moka, espresso), with the SCA golden ratio.
Cold brew ratioCoffee and water for cold brew concentrate or ready-to-drink at any ratio, how much the grounds absorb, your actual yield, and how to dilute it.
Feeding people
How many pizzas to order for any number of adults and kids, by size and appetite, plus a price-per-square-inch comparison of mediums vs one large.
Scale a recipePaste an ingredient list and scale it to a new number of servings or a different pan size; fractions come out as a recipe would write them.
Turkey time & thawingRoasting time at 325°F for any weight, stuffed or not, from the USDA table, plus thawing, deep-fry and spatchcock times, and how big a bird to buy.
Oven & temperature
Frequently Asked Questions
Where do the numbers come from?
Baker's percentages for the dough tools (every ingredient as a share of flour weight), salt as a percentage of water or meat weight for brines, coffee-to-water ratios by weight with the SCA golden ratio as the reference, and the USDA roasting and thawing tables for turkey. Each page states its formula and shows a table so you can check the result or memorise it.
Are these exact recipes?
They are ratios, which is what recipes are underneath. Flours absorb water differently, a Diamond Crystal teaspoon holds half the salt of a table-salt teaspoon, and ovens drift, so treat the output as the starting point a good recipe gives you and adjust by taste and feel. Meat and poultry are done at a safe internal temperature, never at a time.
Do I need an account, and is anything saved?
No account, nothing saved. Every calculation runs in your browser and nothing you type is sent anywhere.