As-Purchased Quantity

Every ingredient expressed relative to the flour weight — the backbone of bread recipes.

Water as a percentage of flour — controls how open and airy the crumb is.

Scales every ingredient up or down for a different number of servings.

Water temperature that lands the mixed dough at its target for good fermentation.

Ingredient cost as a share of menu price — the key restaurant profitability metric.

Cost of a single serving from a batch.