A little guidance, when you need it.
Learn how to choose ingredient references, review pasted recipes, scale servings, combine shopping lists, and save or export your work.
Start with one recipe
A short route from your original recipe to a reviewed result.
02Read an ingredient reference
Check what a reference establishes before using its result.
03Choose the right measurement system
Keep the cup definition visible from input to export.
04Match the ingredient’s state
A state describes what was measured and when.
05Enter fractions and control rounding
Change the display without repeatedly rounding the recipe.
06Build and edit ingredient rows
Give each part of an ingredient line a clear home.
07Review a pasted ingredient list
Turn suggestions into rows you have actually checked.
08Scale to a new serving count
Use one factor while keeping the original recipe intact.
09Build a shopping list
Make totals that remain understandable at the shop.
10Use baker’s percentages
Read the formula without counting a starter twice.
11Enter pan dimensions
Compare the space available for a chosen fill depth.
12Save, back up, and export recipes
Choose a restorable backup or a readable output for the task.
13Scale a recipe to the ingredient you have
Find the batch size from one available ingredient, with the original units and notes intact.