Blog
Essays on the math, the technique, and the small frustrations of weighing, measuring, and converting ingredients.
May 12, 2026 · 6 min read
Why a cup of flour and a cup of honey don't weigh the same
The single thing that breaks more recipes than any other measurement mistake — and why a generic 'cups to grams' tool is wrong almost every time.
May 10, 2026 · 7 min read
Baker's percentage: the one piece of pro-kitchen math worth learning
How professional bread bakers scale a formula from a single loaf to a wedding's worth without making mistakes. It takes 10 minutes to learn.
May 8, 2026 · 6 min read
How to scale a recipe without ruining it
Doubling a recipe works most of the time. Tripling it sometimes doesn't. Here's the math — and the limits — for scaling recipes up and down.
May 5, 2026 · 7 min read
Sourdough hydration math: the only formulas a home baker needs
Levain conversion, dough hydration, total formula hydration — explained plainly without the cult vocabulary.
May 3, 2026 · 5 min read
Should you weigh ingredients or just use cups? An honest answer
When the cup method is fine, when it absolutely isn't, and what to do if you only own one $15 piece of equipment.
May 1, 2026 · 6 min read
Converting an American recipe to metric — and back
The hidden rounding errors that ruin metric conversions, the right way to handle eggs and sticks of butter, and why some recipes refuse to convert cleanly.