Excel workbook
Baker's Percentage and Dough Scaling Workbook: Hydration, Batch Weights and Preferments in Excel
Keep your formulas as baker's percentages, then scale to any batch in grams, ounces and pounds and see the hydration at a glance.
$19 one time · 14-day full refund · example and blank copies · download link by email
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Browse the storeWho it is for
Home and professional bakers, cottage-food sellers and bakery owners who scale formulas up and down.
Not the right fit if
You need food-safety or labeling help, or precise adjustments for the solids in eggs and milk.
Why it is different
- Everything scales from one flour weight, so changing batch size is one number.
- It splits a preferment out and shows overall hydration for the whole dough.
- A filled example with four formulas, and a blank copy with working formulas.
What is inside
- Start Here. What the workbook does and how to fill it in.
- Formulas. Up to eight formulas of fifteen ingredients each, with total percentage, hydration and a plain-English description of the dough.
- Scale. Pick a formula, enter the number of pieces and their weight and an allowance for dough loss, and get every ingredient weight in grams, ounces and pounds.
- Preferment. Split a poolish or similar preferment from the final dough and see the overall percentages.
- Conversions. Weight and temperature converters and a desired-dough-temperature water helper.
- Checks. Flour that is not flagged, negative percentages and a loss allowance out of range.
A look inside
Example data, real formulas
Get it
Baker's Percentage and Dough Scaling Workbook
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Uses the email and terms box above. You get the same download link by email.
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Delivered as a zip with a filled example and a blank copy. Built for Excel, tested in LibreOffice; it should open in Google Sheets but not every feature is tested there. For one business, your own use. General information, not accounting, tax or legal advice. Liquids you flag count at 100 percent, so eggs and milk are not adjusted for their solids. The hydration descriptions are a general guide, not a standard. This is not a food-safety or labeling tool. Payment is handled by Stripe. If a file will not open or something looks wrong, reply to your order email and we will make it right.
Ways to get it
Just this kit, or more
Membership
$29 a month
Every kit and document pack in the store, including new ones. Cancel any time.
See the membershipQuestions
Common questions
What do I get and how is it delivered?
The Baker's Percentage & Dough Scaling Workbook as two Excel files in one zip: a filled-in EXAMPLE so you can see every tab working, and a BLANK copy for your own numbers, plus a README. The download link arrives by email after payment.
Will it open on a Mac, Google Sheets or my phone?
Built for Excel and tested in LibreOffice, which runs on Mac and Windows; it should open in Google Sheets, but not every feature is tested there. Phone spreadsheet apps are not tested. If a file will not open or something looks wrong, reply to your order email and we will make it right. If it is not right for you, email us within 14 days of buying for a full refund.
Is it a food-safety or labeling tool?
No. It scales formulas and converts units; it is not a food-safety or labeling tool, and its hydration descriptions are a general guide, not a standard.
Is it the right fit for me?
It is made for home and professional bakers, cottage-food sellers and bakery owners who scale formulas up and down. Skip it if you need food-safety or labeling help, or precise adjustments for the solids in eggs and milk.
Rather hand it off?
We can keep the books for you each month
If tracking this yourself is more than you want to take on, we do monthly bookkeeping in QuickBooks, Xero or Excel. Tell us what you use and what is behind, and we reply with a written quote after a short review of your books. No obligation.
Get a bookkeeping quote Free books health checkPrefer to keep it yourself but want a hand getting started? Book a 45 minute setup session ($65).
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