Math Loaf: Baker's Percentage

Drag the hydration dial and watch every gram update live, preferment flour and water included. Weights that always add up to your total.

Math Loaf is a baker's percentage calculator for bread. Every ingredient is expressed as a percentage of total flour, and real gram weights update live as you scale.

THE HYDRATION DIAL Drag the dial and every weight recalculates instantly, not when you let go. Sweep quickly from 60% to 90%, then switch to fine adjustment and land exactly on 74%. Haptic ticks mark each whole percent, with a firmer notch at 65, 70, 75 and 80%. When you scale by total dough weight, dragging hydration trades flour against water while your total stays fixed. You can always type an exact value instead.

SCALE THREE WAYS

• Flour weight: "I have 500 g of flour"
• Dough weight: "I want 900 g of dough"
• Units: "3 loaves at 800 g each", with a loss percentage for dough left in the bowl and on the bench Changing the basis never changes your percentages, only the weights.

PREFERMENTS DONE PROPERLY Add a levain, poolish, biga or stiff starter and Math Loaf shows two sets of numbers: the overall formula, and the final dough you actually weigh out at mix time, with the preferment's flour and water already subtracted. Salted preferments such as pate fermentee are handled too.

MATH A BAKER CAN TRUST Displayed weights sum exactly to the displayed total. Math Loaf allocates rounding by largest remainder, so you never see ingredients adding up to 901 g under a 900 g total. A gram of salt or yeast is shown at finer precision rather than rounded away to zero. And when a formula is invalid, because there is no flour, because the flour percentages do not reach 100%, or because the preferment is larger than the formula, the app explains what is wrong instead of showing a plausible looking false number.

EDIT FROM EITHER SIDE Tap a percentage or tap a weight. Editing one sets the other, and it round-trips without drift, so you can work from whichever number you happen to know.

NINE FORMULAS TO START Country sourdough, baguette, ciabatta, focaccia, pizza dough, 100% whole wheat, brioche, bagels and sandwich loaf. Edit one and you get your own copy; the original stays intact. Build formulas from scratch, duplicate them, mark favorites, and add, rename or reorder ingredients freely.

SET UP THE WAY YOU BAKE

• Grams, or ounces and pounds
• Whole grams or 0.1 g for small ingredients
• Salt as a percentage of total flour or of final-dough flour
• Optionally count the water in milk, eggs and butter toward hydration
• Haptics on or off

BUILT FOR THE KITCHEN Large tabular figures that never shift the layout as they change. A warm parchment light mode and a rye-and-espresso dark mode, each designed on its own terms. A composition bar that shows a formula's character at a glance, and a totals strip you can read at arm's length on the counter.

Full VoiceOver support, Dynamic Type up to the accessibility sizes, ingredient rows that read as a sentence, and a hydration dial you can adjust without a drag gesture.

Math Loaf works entirely offline. No account, no ads, no tracking, no network. Nothing you enter leaves your device.