Cooking

Baker's percentage for sourdough bread, with the levain's own flour and water taken out of the weigh-out, plus bulk timing and water temperature.

Prices a cake from ingredients, hours at your own rate, overhead and margin, and works out how many servings a round, square or tiered pan actually cuts.

Coffee and water in grams for drip, pour over, press, AeroPress, moka, cold brew or espresso, including the water the wet grounds keep back from the cup.

Turns an oven temperature and time into air fryer settings, 25 degrees lower and a fifth less time, and gives the safe internal temperatures that actually decide doneness.

Scales pizza dough by baker's percentage: flour, water, salt, oil and yeast from the number of balls, their weight and the hydration you want.

Costs a recipe per serving from ingredient quantities and pack prices, gives the food cost percentage against a menu price, and the price a target food cost needs.

Roasting and thawing times for a turkey, taken from the published USDA chart, plus the hour to put the bird in the oven if you know when you want to carve.

Scales recipe ingredients to any number of servings with measurable fractions and spoon breakdowns, and converts a recipe between pan sizes.

Totals the calories, protein, carbohydrate and fat of a recipe from figures you take off the labels, then divides them per serving and per 100 grams.

Works out how many pizzas of a given size feed a group, in square inches rather than guesswork, and compares two sizes for value.

Work out alcohol by volume from your original and final gravity readings, on both the simple homebrew formula and the more accurate alternate one.