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Craft Dough Recipe Scaling

Scale five illustrative craft-dough ingredient ratios.

  • Formula & worked example
  • Private in your browser
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Calculator inputs

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How to use this calculator

  1. Enter the known values in the units shown. Results update as you type.
  2. Where results are editable, change one to solve backwards. Lock a value to hold it fixed.
  3. Use the worked example to check the method. Reset restores the starting fields.

Private by default

Inputs and results stay in this browser tab. Bookify does not upload or store the values you enter.

Formula and method

The worked inputs demonstrate the selected model; change a known value or leave an editable unknown empty for a supported inverse.

Each recipe preserves its displayed ingredient ratios

Worked example

Enter these known values and leave the other values blank.

Recipe for...
classic dough
Flour
100 g
Salt
100 g
Water
63 mL or less

Assumptions and limitations

  • These are craft proportions, not nutritional or edible recipes. Flour and salt masses and water volumes use distinct units.
  • Paste and starch quantities are recipe-specific proportions; drying and material behavior depend on ingredients and conditions.
  • Mass-based cup choices assume flour 0.6 g/mL, salt 1.2 g/mL and starch 0.76 g/mL; weighing ingredients avoids this bulk-density assumption.

Common questions

What does this model assume?

These are craft proportions, not nutritional or edible recipes. Flour and salt masses and water volumes use distinct units. Paste and starch quantities are recipe-specific proportions; drying and material behavior depend on ingredients and conditions.

How do units and inverse calculations work?

Choose compatible units for each quantity. The model converts quantities internally; supported editable fields can be solved from sufficient independent known values. Display rounding does not change the underlying value.

References

US cups use exactly one sixteenth of the US liquid gallon. Craft mass cups retain explicit illustrative densities: flour 0.6 g/mL, salt 1.2 g/mL and starch 0.76 g/mL. These density assumptions are not universal household measures. The US fluid ounce uses one 128th of the exact US liquid gallon, replacing the rounded captured reciprocal factor.

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