WHY UP↑SCALE › FOR WHAT? › BAKING SCALE APP: BAKER'S PERCENTAGE & SOURDOUGH
Baking scale app: baker's percentage, hydration & sourdough on your scale
A free baking scale app in your browser: save your bread, pizza or cookie recipe in baker's percentage, type how much dough you want - and the scale asks for one ingredient after the other with the right amount. With the true hydration of your dough (levain and poolish included), the water temperature for your dough temperature, a sourdough starter journal and a fine second scale for yeast and salt.
How the baking scale app weighs your recipe with you
The recipe is saved on the UP↑SCALE itself, so every phone, tablet or computer that connects bakes with the same recipe - no account, no adverts, works offline.
- Pick a recipe from the scale - or create one, import it from a recipe website or scan its QR label.
- Say how much you want to make: the total weight (1200 g of dough) or the number of portions (24 cookies, 8 rolls). Every amount is worked out at once.
- Weigh step by step: the bar is yellow while there is too little, green within your tolerance, red when it is too much - with a short beep if you like. Take it, next ingredient.
- Times become timers: "knead for 8 minutes" or "rest 1-2 h" in the instruction of an ingredient is a button that starts a timer.
- Done: the weighing log with every ingredient, the hydration of the dough, the portions and the nutrition values - and a batch report with the lot numbers of your ingredients.
Manual: recipe mode, weighing a recipe, timers, batch report
Baker's percentage calculator - right on the scale FREE
Baker's math: the flour is 100 %, every other ingredient is its weight in percent of the flour. A recipe in baker's percentage works for any batch size - the scale does the rest.
baker's % = weight of the ingredient ÷ weight of the total flour × 100 1000 g flour, 700 g water, 20 g salt = 100 % / 70 % / 2 %
- Three ways to type a recipe: in baker's percentage (the flour 100 %, the water of a 110 % hydration dough 110 %), in total percent (all together 100 %) or in grams. Saving makes the baker's percentages.
- Grams to baker's percentage (the reverse way): type your recipe in grams - or simply weigh and log two or more ingredients in the weighing mode. The log shows them as a baker's percentage recipe, with the factor for the flour of any dough weight (1200 g of dough? divide 1200 by the factor).
- The total flour counts: with the hydration of your levain, poolish or biga set, 100 % is all the flour of the dough - also the flour in the preferment.
- Not only for bread: cookies, cakes, pizza dough, pasta - every recipe can be kept in baker's percentage.
Scale a recipe up or down: by weight or by portions FREE
Recipe scaling without a calculator: type the amount you want to make, and the scale guides you through every ingredient at that size.
- By the portion size: give the recipe the weight of one portion - a roll, a cookie, a dough ball - and type the number of portions you want.
- 📦 I only have ...: only 2 kg of butter left? Type what you have, and the recipe shows the biggest batch you can make and which ingredient runs out first.
- Too much water in the bowl? One button works out the recipe again from that amount: add what the other ingredients need, and the dough stays in its proportions - just a little more of it.
- Bigger than your scale: take what is on the scale, put a new bowl on, tare, weigh on - the parts are added up.
- Pause a dough (a levain that ripens overnight) and go on later: up to 50 paused runs, each with its own name.
Manual: I only have ..., weighing parts and recalculation, pause recipes
Dough hydration calculator with levain, poolish and biga FREE
The hydration of a dough is its water divided by its flour. With a sourdough levain or a poolish, part of both is hidden in the preferment - the app counts it in and shows the true hydration of the whole dough.
- 💧 Liquid: give each liquid its share of water - water 100 %, milk about 87 %, eggs about 75 %, butter about 16 %.
- 🫙 Preferment: levain (sourdough starter), poolish, biga or sponge with its own hydration, the way bakers say it: 100 % = the same weight of water and flour, a stiff levain 50-60 %. Its water counts to the liquids, the rest to the total flour.
- 🍞 Flour: flours are found by their names (flour, rye, Mehl, Dinkel, harina ...) - or marked as flour.
- 🍞 DOUGH & HYDRATION below the ingredients of a dough recipe: every ingredient as baker's % of the total flour, the total flour and the total liquids in g, the true hydration and how much of the flour is prefermented. The finished log shows the same.
1000 g flour + 700 g water + 200 g levain (100 %) total flour = 1000 + 100 = 1100 g, total water = 700 + 100 = 800 g true hydration = 800 ÷ 1100 = 72.7 % (not 70 %)
Manual: hydration of a THING, dough & hydration · The hydration unit with examples
Desired dough temperature: the water temperature for your dough FREE
The temperature of the water decides how warm the dough is after mixing - and how fast it ferments. The DDT calculator gives you the water temperature with the standard formula of professional bakers.
water = DDT × 3 - flour - room - friction with a preferment: water = DDT × 4 - flour - room - preferment - friction
- The friction factor has presets for mixing by hand, a stand mixer and a spiral mixer (in °F like in most baking books: 6, 26, 22) - or measure your own once: the water you used and the dough temperature right after mixing.
- In °C or °F. Your last inputs are kept in this browser.
- While a recipe runs, the water step has the button 🌡 WATER TEMPERATURE (DDT).
Sourdough starter feeding ratio and starter journal FREE
A scale for sourdough that does the feeding maths: weigh what is left of your starter, choose the ratio - and get the flour and the water to add.
- 🫘 Starter feeding: the rest of your starter straight from the scale (or typed), the feed ratio starter : flour : water - presets 1:1:1, 1:2:2, 1:3:3, 1:5:5, 1:10:10, 1:5:2.5 or your own - gives the flour and water to add, the fresh starter in total and its hydration.
- Only as much as you need: type the fresh starter your recipe needs - only that part gets fed, the rest is shown as discard.
- ⏱ A timer to the peak, preset with a rough estimate from the ratio and the room temperature (5 h for 1:1:1 at 24 °C) - change it to what you know from your starter.
- 📒 Starter journal: every feed with the ratio, the starter you kept, the hours to the peak, the room temperature and a note - up to 365 feeds, with the average peak time of your last feeds.
- ⏰ Next feed: it counts down to the next feed - type e.g. 168 hours for a starter in the fridge.
Manual: starter feeding and journal
Flour on the big scale, yeast and salt on the fine scale
One recipe on two scales: the app guides every ingredient to the scale that fits it - the kilos of flour to the platform or kitchen scale, the grams of yeast, salt and baking soda to a fine scale - and logs them together. No more salt weighed on a 1 g or 5 g step. A free scale works with 1 extra scale; PRO with more.
More about the app, with all screenshots →Screenshots of the real app with demo values - a screenshot may show the look of an older app version.
Cups to grams: baking recipes from websites, weighed FREE
Most baking recipes on the web come in cups and spoons. The app turns them into grams - with the density of each ingredient - and you weigh instead of scooping.
- 🌐 Import from a website: paste the link of a recipe - almost every recipe website has its recipe as data in the page. Name, servings, ingredients and steps are taken over, up to 50 ingredients. Where a website blocks it, a bookmark or the page source does it.
- All amounts become grams: cups, spoons, ml, oz, lb, pinches with the density of flour, sugar, butter, oil, honey, milk and more, eggs by their usual weight, fractions like 1 1/2 - in English, German and Spanish. Lines without an amount ("salt to taste") are marked for you to set.
- 📖 From a cookbook: paste or type the ingredient list of an old or foreign cookbook ("2 c. flour", "1 EL Zucker", "1 taza de harina") - or type each ingredient in US, metric, imperial or Japanese cups, tablespoons or teaspoons in the recipe form. The cups stay cups: while you weigh, the scale shows "1 ½ cups · 191 g", also for a bigger or smaller batch.
- Or weigh in cups: a THING with its density shows US or UK cups, table- and teaspoons live with the weight - 300 g of wheat flour are 2.4 US cups.
- Check every imported recipe in the form before you save it - then it is a recipe in baker's percentage like all the others.
Manual: import from a website, import recipes · Cups, spoons & ml
Bakery costing, allergen labels and the nutrition table FREEPRO
For a home bakery, a market stall or a pastry shop: what a loaf costs you, and the label that goes on it.
- 💰 Costs & margin: give your ingredients their purchase price, add packaging and labour per batch - the recipe shows the costs per batch, per piece and per kg, and the profit and margin at your selling price. An ingredient without a price is named in red, so the costs are never quietly too low.
- ⎙ A label for one portion: the net weight, the EU nutrition table per 100 g and per piece and the ingredients, biggest amount first, with the allergens in capitals ("WHEAT flour", "Butter (MILK)"). Printing to a label printer is PRO; the free version saves the label as an image with a small line "UP↑SCALE FREE VERSION".
- Baked, not raw: type the water lost in the oven (1000 g of dough, 15 % loss = 850 g of bread) - or weigh the bread after baking with 🍲 batch processing: the values per 100 g are those of the finished food.
- 🧾 Lot numbers of your flour and butter (typed or scanned) go into the batch report: the target, the weighed amount and the deviation of every ingredient.
- 🏷 A QR label for the recipe binder or the box of a pre-mix: scan it, and the recipe opens.
Manual: costs & margin, portions & labels, allergens, batch processing, QR code labels
Which kitchen scale for baking works with the app?
For bread you want a scale that carries the whole dough and still shows 1 g - and for yeast and salt a fine scale with 0.1 g. The app works with:
- Our own scales and the RS-232 adapter, which turns a bakery platform scale or a bench scale with an RS-232 port into a smart scale.
- Many Bluetooth kitchen scales you may already own, through the free virtual scale in the browser: it runs our scale firmware and puts your scale in front of it. Which ones: + every scale.
- Two at once: the big scale for the flour, a fine scale for the yeast - one recipe, one log.
- In Chrome or Edge on Android, Windows, macOS, Linux and ChromeOS - and on iPhone and iPad with a free helper for Bluetooth: how it works on Apple devices.
Free and PRO: what the baking scale app costs
| Baking | FREE | PRO |
|---|---|---|
| Recipe mode: baker's percentage, scaling, step by step, timers, I only have ... | ✓ | ✓ |
| Recipes saved on the scale (more can be loaded, overwritten or deleted) | 1 | 250 |
| Dough & hydration, DDT calculator, starter feeding and journal | ✓ | ✓ |
| Costs & margin, nutrition values, allergens | ✓ | ✓ |
| Labels | saved as an image, with a FREE VERSION line | printed, label printers |
| Extra scales in one recipe | 1 | more |
PRO from 4.43 EUR a month or 119.90 EUR once - try PRO and ENTERPRISE 14 days for free on your UP↑SCALE first. With your own Bluetooth scale on the virtual scale (no UP↑SCALE hardware): PRO VIRTUAL for 24.90 EUR a year or 89.90 EUR once. ENTERPRISE & COMPLIANCE (from 13.00 EUR a month) adds users, an audit trail and sealed records on top of PRO. All versions and prices →
The limits - honestly
- The hydration needs your THINGS: it uses the 💧 hydration of the THINGS with the same names as the ingredients. Without it, the box tells you how to add it.
- Timers ring only while the app is open: closing the app ends them; a starter feed missed meanwhile shows as overdue when you come back.
- Kept in this browser only (not on the scale): the starter journal, the last DDT inputs and the costs typed in per recipe. The recipes and THINGS are on the scale.
- Allergens are found by the names of your ingredients: the app does not know what is inside a product (chocolate with milk, traces of nuts). Check every label - you are responsible for it.
- Nutrition values are only as good as the values of your ingredients - and raw, unless you type the loss or weigh the baked bread.
- Website import only where the website lets other apps load its page - otherwise the bookmark or the page source.
- Selling by weight or prepacked: in the EU that needs a verified scale - the app is not one. Verified scales →
The page for bakeries and pastry shops → · the short version →
Baking scale app: questions and answers
Is there a free baking scale app?
Yes: the UP↑SCALE app is free in the browser of your phone, tablet or computer - no account, no adverts, and it works offline. It weighs your recipes step by step in baker's percentage at any batch size and has the dough hydration, the DDT calculator and the sourdough starter journal for free. The free version keeps 1 recipe on the scale (more can be loaded); PRO keeps up to 250 recipes with up to 50 ingredients each and prints labels.
How do I calculate baker's percentage?
Divide the weight of every ingredient by the weight of the total flour and multiply by 100: 1000 g of flour, 700 g of water and 20 g of salt are 100 %, 70 % and 2 %. In the app you type the recipe in baker's percentage, in total percent or in grams, and with a levain or poolish the flour in the preferment counts to the total flour.
Can I turn a recipe in grams into baker's percentages?
Yes: type the recipe in grams and save it - the app makes the baker's percentages. Or weigh and log two or more ingredients in the weighing mode: the log shows them as a baker's percentage recipe, with the factor for the flour of any dough weight.
How do I scale a recipe up or down?
Load the recipe and type the total weight you want to make, or the number of portions if the recipe has a portion size (a roll, a cookie, a dough ball). The scale works out every amount and asks for one ingredient after the other. 📦 I ONLY HAVE ... shows the biggest batch you can make with what you have.
How do I calculate the hydration of a sourdough with a levain?
Add the water and the flour of the levain to the dough: a 100 % levain is half flour, half water. 1000 g of flour, 700 g of water and 200 g of levain give 1100 g of flour and 800 g of water - a true hydration of 72.7 %, not 70 %. The app does this for you once your levain has its hydration, and also counts milk, eggs and butter by their water share.
What is a good sourdough starter feeding ratio?
There is no single one: the ratio sets how long the starter takes to its peak. The feeding helper has the usual ratios ready (1:1:1, 1:2:2, 1:3:3, 1:5:5, 1:10:10, 1:5:2.5) or your own, gives the flour and water to add and starts a timer to the peak - preset with a rough estimate (5 h for 1:1:1 at 24 °C). The starter journal shows the average peak time of your last feeds, so you learn the times of your own starter.
Which water temperature do I need for bread dough?
Water = desired dough temperature × 3 - flour temperature - room temperature - friction factor (× 4 and minus the preferment temperature with a levain or poolish). For a dough of 24 °C with flour at 20 °C, a room at 22 °C and a stand mixer: 24 × 3 - 20 - 22 - 14.4 = 15.6 °C. The app shows it at the water step of a recipe, and the DDT calculator is also free online.
Can I convert cups to grams for baking?
Yes: the website import turns cups, spoons, ml, oz and lb into grams with the density of each ingredient (flour, sugar, butter, oil, honey, milk and more) and eggs by their usual weight. Or weigh in cups: a THING with its density shows US or UK cups and spoons live - 300 g of wheat flour are 2.4 US cups.
Can I use the app with my own kitchen scale?
With many Bluetooth kitchen scales, yes: the free virtual scale runs our scale firmware in the browser and puts your scale in front of it - the list is on the every-scale page. A bakery scale with an RS-232 port works with our adapter. Two scales can work in one recipe: the big one for the flour, a fine one for yeast and salt.
Can the app print bakery labels with allergens?
Yes, with PRO on a label printer or in the print dialog: the recipe makes a label for one portion with the net weight, the EU nutrition table and the ingredients with the allergens in capitals ("WHEAT flour", "Butter (MILK)"). The free version saves the label as an image with a small free-version line. Check the allergens yourself - the app finds them by the names of the ingredients.
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