What this first edition does
It compares total original and target pan capacities, multiplies each ingredient by that ratio, and divides the new dough weight across the new pans. The calculator runs in your browser. There is no account, remote recipe database or automatic recipe import.
What we have—and have not—validated
The calculation has automated tests for unit conversions, batch counts, invalid inputs and state recovery. That checks the software’s arithmetic; it does not establish the baking performance of a formula. The two sample formulas are not kitchen-tested recipes.
There are no invented reviews, test-kitchen claims, nutrition values or baking-time predictions. Future tested recipes will need actual repeated bake records before they can be presented as such.
Your data and shared links
The last valid working calculation is kept in this tab’s session storage so you can return from a guide. Saving manually writes a separate calculation to local storage in this browser. Restore and clear controls are provided in the calculator. Clearing saved data removes the manual save; it does not delete your current working calculation. Working data is tab-scoped; browser session-restore behaviour can vary. Clear this site’s browser data to remove stored calculations. A shared link includes your measurements and ingredient names and weights in its URL fragment. Anyone with that link can read them. Share only what you intend to share.
The application does not add analytics or advertising scripts. Hosting providers may process requests as part of serving the site. Printing uses your browser’s print dialog.
References and further reading
- King Arthur Baking: a guide to baking pans — context on pan types and materials.
- King Arthur Baking: baker’s percentage — background on recipe proportions.
- NIST: Guide for the Use of the International System of Units — measurement and unit context.
These sources provide context. They do not endorse Loafscale or validate its example formulas. The explanatory text, interface and geometric drawings on this site were created for this project.
Keep a record of the actual bake
Note your pan capacity, lid style, dough weight and observations. Use the calculator as a planning aid alongside a successful recipe and your pan manufacturer’s instructions.
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