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Ingredient conversions let Viandly turn measures such as cups and tablespoons into practical gram weights. Those weights also provide the foundation for baker's-percentage formulas.

Understand Baker's Percentage

Baker's percentage describes every ingredient as a percentage of the formula's total flour weight. All flour types in the formula are added together and that combined flour weight is defined as 100%.

For example:

Ingredient	Weight	Baker's percentage
Bread flour	400 g	80%
Whole-wheat flour	100 g	20%
Water	350 g	70%
Salt	10 g	2%
Yeast	5 g	1%

The two flours total 500 grams and together equal 100%. Water is therefore 350 / 500, or 70% hydration. The percentages are ratios, not portions of a 100% total, so it is normal for all the rows together to add up to more than 100%.

Bakers use these ratios to:

• compare hydration, salt, yeast, fat, and sweetener levels between recipes of different sizes;
• scale a dough while preserving its balance;
• understand how replacing or blending flours changes a formula;
• diagnose dough that is unusually stiff, slack, salty, rich, or fast-fermenting; and
• communicate formulas without depending on a particular batch size.

The percentage describes the formula, but it does not guarantee an outcome. Flour protein, absorption, milling, humidity, temperature, fermentation, and technique can all change how the same percentage behaves in the kitchen.

Configure Ingredient Conversions

Open Account Settings, then Ingredient conversions. These settings are private to your account and affect baking-weight calculations shown to you.

Reference standards

Viandly includes maintained weight standards for common flours, liquids, fats, sweeteners, salts, leaveners, and other baking ingredients. Open a reference row to replace its default with the standard you use. For example, you can record the weight of one cup of flour measured according to your preferred method.

Resetting an override returns that ingredient to the Viandly standard.

Personal conversions

Add a personal conversion when an ingredient is not represented in the reference catalog or when its preparation changes its density. Record an amount, source measure, gram weight, and an optional preparation qualifier such as packed, sifted, or melted.

Use a measured, repeatable standard. A volume-to-weight conversion is ingredient-specific: one cup of flour, honey, and chopped nuts do not weigh the same.

Product profiles

Profiles describe a particular brand or product whose baking behavior matters. You can associate aliases, flour type, protein percentage, an observed hydration adjustment range, and private notes. Profile guidance is advisory and is applied only when you deliberately select it while cooking; it does not silently rewrite a recipe.

Show Baking Weights And Percentages

Open a recipe and select Baking weights under Display units to show supported ingredients in grams. Select Show baker's percentages to express each resolved ingredient relative to the flour in its ingredient section.

Multiple flour ingredients in one section combine to form the 100% flour basis. Ingredients that do not have a reliable weight conversion remain visible without an estimated percentage.

Link A Preferment Or Prepared Component

Recipes with a poolish, levain, sponge, starter, or other prepared component can also show an overall formula.

1. Edit the recipe and keep the prepared component in its own ingredient section.
2. In the section that uses it, find the ingredient row for the prepared component.
3. Choose the prepared section under Uses component.
4. Choose Use measured weight when the recipe specifies a gram, kilogram, ounce, or pound amount. Choose Use entire component when the recipe uses all of it.
5. Save the recipe.

AI import and recipe development can propose these links when the source explicitly says that one section is used by another. Review the relationship before saving, especially when OCR was used.

Read The Formula

Viandly preserves each section's authored formula. For a final dough with a linked component, it also expands the amount of that component into its underlying flour, water, and other ingredients. The Overall formula combines matching ingredients and uses all included flour types as the 100% basis.

Overall formulas appear in recipe detail, print, and Cooking Mode. Viandly does not infer component relationships from names alone, and it does not calculate an overall formula when a measured component's yield cannot be resolved safely.