Dough, Recipe and Curing Calculators
These tools help you turn a recipe into exact weights. The dough calculators work from hydration and baker’s percentages, and the scaling calculator resizes any recipe. The brine, pasteurization and shelf life tools give salt amounts, hold times and predicted shelf life, and the turkey thawing calculator plans when to start a thaw.
Tools in this group
- Baker's Percentage Calculator — Turn a recipe in grams into baker's percentages and hydration, or a baker's formula into weights for the dough you need.
- Brine Calculator — Enter the water or meat weight and the salt percentage to get the grams of salt, sugar and curing salt to use.
- Pizza Dough Calculator — Enter how many dough balls, their weight and hydration to get the flour, water, salt and yeast, with or without a preferment.
- Recipe Scaling Calculator — Paste a recipe, set the new servings, factor or pan size, and get every ingredient scaled.
- Shelf Life Calculator — Enter the shelf life found at a test temperature and the Q10 or activation energy to predict shelf life at your storage temperature.
- Sourdough Calculator — Set the dough size, hydration and starter percentage to get flour, water and salt, counting the water and flour in the starter.
- Sous Vide Pasteurization Chart — Pick a product and core temperature to read the USDA FSIS hold time, or work out pasteurization units and F-values for a time and temperature.
- Turkey Thawing Calculator — Enter the turkey's weight and the day and time you will start cooking to see when to take it out of the freezer, by refrigerator or cold water.