Everyday
Recipe Scaler
Scale any recipe up or down: paste the ingredient list, pick a factor, get baking-aware quantities.
How it works
Behind the numbers
Each line is parsed into a quantity, a unit, and an ingredient name. Quantities can be whole numbers, decimals, fractions like 1/2, or mixed numbers like 1 1/2. Lines without a leading quantity, such as a pinch of salt, pass through unchanged. The factor multiplies every parsed quantity; output renders as kitchen fractions rounded to the nearest quarter, third, or half, or as decimals.
Leavening gets special treatment. Doubling a recipe does not mean doubling the yeast: standard baking guidance holds back leavening on scaled-up batches because fermentation does not scale linearly with mass. The page scales yeast, baking powder, and baking soda by the factor to the power of 0.8 when scaling up, so doubling applies about 1.74x. Scaling down stays linear.
Salt, spices, herbs, and extracts scale linearly but carry a taste-and-adjust note, since flavor perception is not linear either. A metric toggle converts cups, tablespoons, teaspoons, ounces, and pounds to milliliters, grams, or kilograms using standard equivalents. No recipe database is involved; everything comes from the list you paste.
FAQ
Questions, answered
How do I double a recipe correctly?
Multiply every ingredient by 2, except leavening: use about 1.74x the yeast, baking powder, or baking soda instead of doubling it. Fully doubled leavening over-proofs dough and collapses the crumb. Paste the list into the scaler and it applies the adjustment automatically.
Why should baking powder not be doubled when a recipe is doubled?
Leavening power does not scale linearly with batter mass, so a full double produces too much gas too fast and the structure cannot hold it. Baking guidance for scaled batches holds leavening back; this page uses factor to the 0.8 power, which gives about 1.74x on a double.
Can I scale a recipe down to half?
Yes. Halving is linear for everything including leavening, since smaller batches behave predictably. The scaler renders halves as kitchen fractions, so 3 eggs at half scale reads 1 1/2 eggs.
Does the scaler convert US cups to metric?
Yes. The metric toggle converts cups, tablespoons, teaspoons, fluid ounces, ounces, and pounds to milliliters, grams, or kilograms with standard equivalents (1 cup = 236.6 ml). Weight conversion only applies to units given by weight; flour measured in cups stays a volume conversion.