Updates
Every change to the calculators, guides and figures, newest first. Corrections are listed here too, with what changed and why.
- Addresses that do not exist now show a proper "page not found" page with links back to the calculators, instead of a copy of the home page.
- New guides section: baker's percentages, dough hydration, desired dough temperature, preferment maths (poolish, biga, levain), scaling recipes and pan sizes, and costing a bakery product. Baker's percentages and costing are also in Spanish, Italian, French and German; hydration in German; preferments in Italian; scaling in Spanish.
- Every calculator now explains how its method works, common mistakes and when not to rely on it, with sources and a "last reviewed" date under the tool.
- Correction: the Batch Scaling Calculator no longer suggests reducing salt in large batches. We could not find a reliable bread source for the 85% figure; bread formulas keep salt at the same baker's percentage at any batch size.
- Correction: the food cost range on the Menu Pricing Calculator now quotes Johnson & Wales University accurately (28–35% for a profitable restaurant; it previously said 25–35%).
- About page: who runs BakeryMath, how figures are checked and how to report an error.
- Page titles and FAQs reworded to match what people actually search for, starting with the French and Italian recipe cost pages.
- New calculators in all five languages: Bake Loss (dough weight for a target loaf weight, typical losses by bread type) and Dough Temperature (water temperature from the desired-dough-temperature formula, with friction factor).
- Fixed the mobile menu icon, which was invisible on phones.
- Shorter page titles and descriptions so search results show them in full; share images for links.
- Full privacy policy in five languages, including how advertising cookies work and how to opt out.
- A contact address on every page.
- Every calculator got a worked example, an FAQ, links to the other calculators and an embed code for bakery websites.
- Pages are now delivered as ready-made HTML, so their text appears before any script runs.
- Unknown addresses now return a proper "page not found" instead of the home page.
- BakeryMath launched with four calculators (baker's percentage, recipe cost, batch scaling, menu pricing) in English, Spanish and French; Italian and German added the same day.