Recipe Scaler
Halve a recipe, double it, or take it from 4 servings to 7 — enter your ingredients once and read off the adjusted amounts.
| Amount | Unit | Ingredient | Scaled |
|---|
How recipe scaling works
Every ingredient is multiplied by the same factor: target servings ÷ original servings. Going from 4 servings to 6 means multiplying everything by 1.5. "Servings" can be any yield unit — loaves, cookies, cupcakes — as long as you use the same unit in both fields.
What scales cleanly — and what doesn't
Scales linearly: flour, sugar, liquids, fats, eggs (round to the nearest half), and mix-ins like nuts or chocolate chips.
Scale with judgment:
| Salt & strong spices | Scale, then taste. When multiplying a recipe by 3–4×, start with about 80% of the scaled amount — intensity compounds faster than volume. |
|---|---|
| Leaveners (baking soda/powder) | Scale normally up to about 2×. Beyond that, use slightly less than the math says, especially in tall pans. |
| Yeast | Doughs ferment by ratio, so scaled yeast works — but bigger batches hold heat and can ferment faster. Watch the dough, not the clock. |
| Cooking time | Does not scale with the recipe. A double batch in a bigger pot or pan needs a bit longer, not double. Bake by internal doneness cues. |
For baking, weights (grams) scale far more accurately than cups and spoons — 1.5 × 250 g is exact, while 1.5 × ⅔ cup invites rounding errors. If a recipe matters, weigh it. Scaling a bread recipe? Our baker's percentage calculator is built exactly for that.