Recipe Scaler
List your ingredients, set a percentage, and every quantity is recalculated on the spot. Made for turning a 4-person recipe into dinner for 6, or shrinking a party batch down to a weeknight one.
Frequently asked questions
What percentage do I use to halve or double a recipe?
50% halves it, 200% doubles it, 150% makes one and a half batches. To go from 4 servings to 6, divide 6 by 4: that is 1.5, so enter 150%.
Do all ingredients scale linearly?
Flour, liquids, butter, and sugar do. Spices, salt, and chili are better scaled to about 75% of the calculated amount and adjusted at the end, because their perceived strength grows faster than the quantity. Leavening (yeast, baking powder) also often needs less than a straight multiple when scaling up.
Does baking time change when I scale a recipe?
Usually yes, but not proportionally. A doubled cake in a bigger pan needs a longer bake at the same temperature, not twice as long. Same pan size and depth, similar time. Check doneness early rather than trusting the multiplied clock.
Can I share a scaled recipe?
Yes. The share button encodes the ingredient list and the scale factor into a link, so whoever opens it sees the same scaled quantities without retyping anything.
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