About The Dough Formula

The Dough Formula is a calculator and a guide library for people who bake bread at home and want their recipes to work. Not sometimes. Every time.

Most recipes you find online are written for a specific flour, a specific kitchen, and a specific number of loaves, which is great until any of those change. Then the bread comes out different and you are not sure why. That gap between a recipe and a formula is what this site exists to close.

What you will find here

The calculator on the home page lets you scale any standard bread style to the number of loaves you want, at the weight you want, and shows you the baker's percentages behind it. You can adjust hydration, pick a preferment, set your dough temperature, and watch the recipe update.

The guide library backs up the calculator with plain-language articles on the techniques, ingredients, and styles the tool uses. If you click a setting and wonder what it actually means, there is usually a guide that explains it in more depth than a tooltip could.

Who this site is for

Home bakers who want to understand what they are doing. Not professionals, not food scientists. People who are past their first loaf and want the next one to be better, and the one after that to be predictable.

If you are brand new to bread, the guides in the Fundamentals category are the place to start. If you are comfortable with sourdough and want to branch out, the Styles section has you covered.

Who we are

The Dough Formula is a small project built by bakers for bakers. We are not a brand selling flour, a publisher chasing traffic, or a startup with a pivot in the works. The tool is free, the guides are free, and they will stay that way.

If you spot a mistake in a formula, disagree with a recommendation, or want to suggest a topic, the contact page is the best way to reach us.