Recipe Scaling Calculator
Scale ingredient amounts up or down by serving count. Smart leavening reduction for high multipliers (per King Arthur Baking).
Ingredients (6)
- Scaled →375 g
- Scaled →300 g
- Scaled →169.5 g
- Scaled →3 pcs
- Scaled →1.5 tsp
- Scaled →0.75 tsp
💡 Scaling Tips
- Multiplier 0.5×-2×: scales linearly, accurate.
- Multiplier 2×-3×: reduce leavening 10-15% (auto-applied).
- Multiplier 3×-5×: reduce leavening 15-20%, taste-test salt.
- Multiplier >5×: better to do multiple batches — scaling exponentially affects mixing time, oven space, and texture.
- Pan size: also adjust pan dimensions — use pan converter for area-based scaling.
Sources: King Arthur Baking (recipe multiplier guide), America's Test Kitchen, Shirley Corriher "Cookwise"
Frequently Asked Questions
Why is leavening (baking powder, soda, yeast) auto-reduced for high multipliers?▾
Leavening doesn't scale linearly. Doubling baking powder works fine, but tripling or more causes over-rise and collapse (cake rises dramatically then sinks with sunken center). King Arthur Baking recommends 10-15% reduction for >2× scale. Our calculator auto-applies this.
Does salt scale linearly?▾
Mostly yes, up to ~4× scale. Beyond that, salt perception in mouth doesn't increase linearly with concentration — over-salty risk. Always taste-test when scaling >4×.
What about pan size when I scale?▾
Pan must scale by AREA, not linearly. 9-inch round → 13-inch round is NOT 1.4× area, it's 2.1× area. Use our pan converter to match. Don't pour 2× batter into same pan = will overflow or undercook center.
Can I scale yeasted bread?▾
Yes, but careful. Yeast: scale linearly up to 3×, reduce 10% beyond. Hydration ratio (water:flour): keep same percentage. Mixing time: scales sub-linearly. Proofing time: largely independent of batch size.
Should I save my recipe for later?▾
Currently this is a one-off calculator (data isn't saved). For repeated use, copy results to your recipe notes. We may add save-recipe feature in the future.