Dough & BrineBread, pizza and fermenting, by weight
Recipes with baker’s percentages and calculators that scale with your batch and work with the temperature of your kitchen.
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The workbench
Calculators for while you bake and ferment.
- Dough calculatorgrams and cups for your batch of pizzas or loaves
- Dough plannera baking schedule that adjusts to your kitchen
- Brine calculatorhow much salt goes in your jar
- Cups to gramsfrom cups to grams, and yeast to yeast
- My loghow your starter is coming along
How many pizzas are you making tonight?
Pizzas of 250 g
| 595 g | flour | 100% |
| 386 g | water | 65% |
| 18 g | salt | 3% |
| 1.2 g | instant yeast | 0.2% |
Index
| Recipe | Section | Key | Time |
|---|---|---|---|
| Calzone | Pizza | 60% water | 2.2 hours |
| Ciabatta with an open crumb | Bread | 80% water | 3.8 hours |
| Focaccia: airy Italian flatbread | Bread | 80% water | 22 hours |
| Pickled red onions | Pickling | 3% acid | 15 min |
| Cinnamon rolls | Bread | 54% water | 2.5 hours |
| Homemade kimchi | Fermenting | 2% salt | 3 days |
| Naan bread in a skillet | Bread | 64% water | 1.2 hours |
| Neapolitan pizza dough | Pizza | 65% water | 28 hours |
| Beginner sourdough bread | Sourdough | 73% water | 16.3 hours |
| Sourdough starter from scratch | Sourdough | 7 days | |
| Homemade sauerkraut | Fermenting | 2% salt | 28 days |
Homemade sauerkraut
Fermenting · 2% salt · 28 days
Finely shredded cabbage turns crisp and tangy as it ferments in its own brine.
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