A bigger batch.
Or a different bake?
Put two weighed formulas beside each other. Compare every ingredient against its own flour weight, and see what actually changed.
The starting figures are an illustrative comparison, not a complete or tested recipe.
What changed
between the bowls.
Bars compare each ingredient as a percentage of flour. All bars use the same scale; the labels retain the exact meaning.
Calculated here in your browser. Nothing is uploaded or saved by the site. The download is yours to keep.
A worked comparison
Formula A has 500 g flour and 375 g added water: 75% of flour weight. Formula B has 750 g flour and 585 g added water: 78%. The batch is larger, and the added-water proportion is also 3 percentage points higher.
Scaling A’s water by the flour factor of 1.5 would give 562.5 g. B contains 22.5 g more than that. Oil stays at 5%, salt at 2% and instant yeast at 0.4% in this illustrative pair.
Grams, percentages
and the rest of the story.
One percentage point is one part per hundred.
Moving from 75% to 78% is a change of 3 percentage points. The tool keeps that separate from the change in grams and from a relative percentage increase.
A formula is only part of a bake.
Record the flour blend, ingredient products, mixing method, temperatures, pan, timing and actual observations separately. Equal weights do not make different ingredients behave alike. No ingredient swap or gluten-free or vegan result is validated here.
Keep water accounting explicit.
The tool does not infer the water content of eggs, milk or other ingredients. For a starter, count its flour and water in the appropriate totals rather than treating all of its weight as water. Unknown composition should remain unknown.
Read baker’s percentages ↗ · Explore ingredient roles ↗ · Compare the pans ↗