About Us

TristanConvert started as a spreadsheet. I am a former restaurant pastry cook who spent years scaling laminated dough and sourdough formulas up and down for service, and I got tired of doing baker's percentage arithmetic by hand every time a batch size changed or a flour delivery came in a little wetter than the last. The calculators on this site are the tools I wished existed on a phone propped against the mixer — fast, formula-driven, and built around the way bakeries actually think about a recipe.

Our mission is narrow on purpose. Plenty of sites will tell a home cook how many teaspoons are in a tablespoon. This one is for the baker who already works in grams and wants to describe a dough in ratios: hydration as a percentage, yeast by weight and activity, leavening balanced against its acid, every ingredient measured against the flour at 100 percent. We keep numbers in clean, tabular, monospaced type so ratios line up and comparisons are honest down to the tenths place, and we lean toward the technical answer rather than the reassuring one, because precision is what makes a good bake repeatable.

Every calculator is checked against real formulas — bread, enriched dough, cake, and pastry — and against the ingredient densities and conversion factors that professional kitchens rely on. Where a substitution changes moisture, acidity, or lift, we say so, rather than pretending one ingredient slots in for another without consequence. The goal is not to replace your judgment at the bench but to hand you accurate starting numbers so your judgment has something solid to work from.

If you spot a formula that does not match your results, or you want a calculator we have not built yet, I genuinely want to hear it — reader corrections have already sharpened several of the tools here. Write to me at [email protected] and tell me what you are baking. This site is meant to grow with the people who actually use it in the kitchen.