recipe-ratio

Baker's percentages, dough hydration, and recipe scaling by flour weight. Pure Rust, no deps.

In baker's percentages, flour is always 100% and every other ingredient is expressed as a percentage of the flour weight — so a 60% hydration dough is 60 g water per 100 g flour.

The same ratios behind the IngredientCalculator the cups-to-grams page.

use recipe_ratio::{hydration, scale};
let h = hydration(300.0, 500.0); // 60% hydration
let w = scale(300.0, 500.0, 1000.0); // 600 g water for 1 kg flour

License: MIT