Scale the whole recipe together
Enter the ingredients as weighed before mixing. The tool adds their weights and divides your desired total by that sum. Every ingredient gets the same multiplier. For 946 g of dough scaled to 1,892 g, the multiplier is 2: 500 g flour becomes 1,000 g and 11 g salt becomes 22 g.
Choose a realistic target
For two 750 g pieces, enter 1,500 g. This is mixed dough weight before handling losses and baking. It is not the final baked loaf weight. If you need a little extra for division or dough left in the bowl, add that allowance to the target yourself.
Precision and practical measuring
Keep the full result until the final weighing step. A kitchen scale may not resolve tiny yeast or salt weights accurately. The scaler displays two decimal places but does not imply that every displayed fraction can be measured reliably. Large changes in batch size may also require different mixing and fermentation practices.
What this does not change
The tool does not convert volume to weight or infer water content in eggs, milk or starter. It preserves the recipe you supplied, including any errors. To redesign the hydration instead of multiplying the recipe, start with the hydration calculator.
Questions, answered
Why do I need gram weights?
A consistent weight unit makes the total meaningful. This interface uses grams; do not mix grams, ounces and cups in the same list.
Are my ingredient names saved?
No. They remain in the current page. Download or print the result if you want to keep it.