How to Find the Scale Factor in Baking

How to Accurately Scale Up or Down Any Dough Formula for Reliable Results

Scaling a recipe or formula up or down isn't just about guessing or roughly adding or subtracting ingredients; it requires accuracy. Using a scale factor ensures the dough's essential characteristics, such as hydration, salt percentages, and fermentation balance, remain consistent, even as the overall dough size changes.

Precision scaling matters in baking because even minor deviations in ingredient quantities can significantly affect your dough. For instance, too little or too much water changes hydration levels, altering dough consistency and crumb structure. Similarly, incorrectly scaled salt or starter amounts can disrupt fermentation, impacting fermentation times and dough rise. Understanding how to calculate and apply a scale factor allows you to confidently adjust any formula while preserving the dough's integrity.

What Is Scale Factor?

The scale factor is a multiplier used to adjust ingredient quantities while keeping the original formula intact. It allows you to scale a recipe up or down while maintaining the correct ingredient proportions.

For example, if your dough formula produces a specific quantity but you need a smaller batch, you don’t simply guess or reduce ingredients randomly. Instead, using the scale factor ensures that hydration, salt percentage, and fermentation remain consistent while adjusting only the total dough weight. To calculate scale factor, use the formula: 

Applying Scale Factor to Scale Down a Formula

If your original recipe produces 960g of dough, but you need 800g, you can calculate the scale factor as:

This means you multiply each ingredient by 0.8333 to achieve the new target weight.

Once you determine the scale factor, apply it across all ingredients. For example, if your original formula includes:

• Flour: 500g × 0.8333 = 416.67g

• Water: 350g × 0.8333 = 291.67g

• Starter: 100g × 0.8333 = 83.33g

• Salt: 10g × 0.8333 = 8.33g

For a total dough weight of exactly 800g.

Applying Scale Factor to Scale Up a Formula

If your original recipe produces 960g of dough, but you need 1100g of dough, you can calculate the scale factor as:

This means you multiply each ingredient by 1.1458 to achieve the new target weight.

Once you determine the scale factor, apply it across all ingredients. For example, if your original formula includes:

• Flour: 500g × 1.1458 = 572.92g

• Water: 350g × 1.1458 = 401.04g

• Starter: 100g × 1.1458 = 114.58g

• Salt: 10g × 1.1458 = 11.46g

For a total dough weight of exactly 1100g.

Understanding and applying the scale factor formula allows you to adjust any dough recipe with precision. Whether you're increasing a batch for larger production or reducing it for a smaller test bake, this method ensures that hydration, fermentation, and dough structure remain consistent. With accurate scaling, you can maintain the integrity of your dough and achieve reliable results every time.