The hydration dial
Drag to sweep from 60% to 90% hydration, or dial in an exact percentage. Every weight updates continuously as you move, with a haptic tick at each whole percent.
Designed for iPhone
Every ingredient, live in grams.
Math Loaf is a native baker's-percentage calculator. Open a formula, drag the hydration dial, and watch every ingredient recalculate instantly and exactly — including the flour and water hidden inside a levain, poolish, or biga.
Why you'll like it
The formula table is the app.
No accounts, no ads, no bake timers or social feed to scroll past. Math Loaf does the one calculation every baker checks by hand — and does it exactly, every time.
Preferments, handled correctly
Add a levain, poolish, or biga and Math Loaf shows both the overall formula and the final-dough weights you actually mix, with the preferment's flour and water already subtracted.
Scale it three ways
Drive a formula from a flour weight, a target dough weight, or a number of loaves with a loss allowance. Percentages never move — only the grams.
Nine formulas to start
Country sourdough to sandwich loaf.
Math Loaf ships with Country Sourdough, Baguette, Ciabatta, Focaccia, Pizza Dough, 100% Whole Wheat, Brioche, Bagels, and Sandwich Loaf — each editable, duplicable, and yours to build on. Editing a bundled formula keeps the original intact and saves your changes as your own copy.
Numbers you can trust
Exact, not approximate.
Percentage and weight are two views of the same truth — edit either one and the other follows, without drift. Rounded ingredient weights always sum exactly to the rounded total, and small ingredients like salt and yeast never round away to zero.
Built for the counter
Large tabular figures, a composition bar you can read at a glance, and full support for Dynamic Type and VoiceOver — the hydration dial included.
Works entirely offline
No network requirement, no login. Everything you enter stays on your iPhone.
Your units, your precision
Grams or ounces and pounds. Choose whole-gram or 0.1 g precision, and decide whether salt is a percentage of total flour or of final-dough flour.