I built a smart recipe calculator, and I want you to try it.

I've been developing this for myself, and it's too good not to share. I would love your feedback.

I want to share a program I’ve been developing: the ScheckEats Recipe Calculator [beta].

This tool is inspired by the baker’s-percentage formulas used by pros, but adapted for amateur bakers and the realities of the home kitchen. It easily converts between cups and grams, lets you scale your favorite recipes for the pan sizes you own, rounds to the number of whole eggs you actually have, and can even adjust for the salt brand in your cupboard. It also has a nifty compare tool that works like a recipe X-ray — letting you compare the ratios of other written recipes, even when they aren’t written in similar amounts.

You don’t need to know a thing about baker’s percentages to get a lot out of the ScheckEats Recipe Calculator. But if you’re curious, they’re worth a minute — and they may give you more insight than you expect.*

The Tool

It scales the way you think — Open the scaling panel and resize by:

• Multiplier — double, halve, 1.5×.

• Total weight — “I want exactly 2,000 g of dough.”

• Flour weight — “I only have 700 g of flour.”

• Whole eggs — land on a usable number instead of staring at one and a half eggs.

• Pan size — pick your pan, set how full to fill it and the batter type, and it works out the batch. No more guessing whether your 9-inch recipe overflows your 8-inch tin.

It converts cups to grams. A cup of flour isn’t a fixed amount, which is why two people make the same recipe and get two different cakes. Paste a recipe one ingredient per line — “Bread flour 500g,” “1 cup water,” “1 tsp salt” — and it imports the grams directly and converts the volumes. The automatic parser is one of my favorite parts, but it can get tripped up — when it does, I can add a workaround, and in the meantime, you can always override any row and type the amount in yourself. So don’t forget to give me feedback when something confuses it!

It gets the salt right. The salt swap converts between salt types by weight: Diamond Crystal kosher is about half as salty by volume as table salt, so a 1:1 swap can wreck a dish.

It compares recipes side by side. The Compare tool lines up your saved recipes and groups similar ingredients — AP vs bread flour, one chocolate against another — so you can see how two formulas differ instead of squinting back and forth.

Everything stays yours. Save recipes in your browser, export a clean PDF, or back up everything to a single file. Nothing is uploaded anywhere; it all lives on your device.

*What are baker’s percentages? It’s a way of viewing a recipe where every ingredient is measured against the flour, which is always 100%. So “65% water” means 65 grams of water for every 100 grams of flour. The percents aren’t about adding up to 100% — you can have, for example, 215% sugar in a recipe — it just helps to have flour as a baseline. Writing recipes this way makes them portable: you can scale to any batch size, compare two recipes fairly, and see at a glance what makes one dough wetter, richer, or sweeter than another.

One heads-up: it works in a pinch on your phone, but it’s built for a bigger screen. Open it on a computer to get the full experience.

It’s free, and there’s no account to make and nothing to subscribe to — it just lives on my site. Try it here: scheckeats.com/recipe-calculator-beta

If something breaks, or you think of something it should do, use the Feedback button at the top — it goes straight to me. Most of its best features came from people using it and telling me where it tripped them up.

I can’t wait to hear your thoughts.