Choose the right calculator
Brewing a different amount of coffee
Choose a coffee-to-water ratio by mass. The water input is what you pour in, rather than the final drink yield.
Scaling servings or using available ingredients
Set a target yield or find the largest batch supported by checked supplies. Each ingredient keeps its original unit; cups do not convert to grams.
Finding a dough’s true hydration
Include the starter’s mass and hydration to count all the flour and water in the final dough.
Changing cake pan size
Scale by the pans’ base areas to preserve batter depth. Baking time still needs its own check.
Put the numbers to work
Baker’s percentages are relative to flour weight. A dough described as 65% hydration contains 65 parts water per 100 parts flour; it is not 65% water by total mass.