Salt Dough Calculator

Uses the classic 2 parts flour : 1 part salt : 1 part water ratio to work out exactly how much flour, salt, and water your batch needs, in cups or grams.

Quick Facts

Classic ratio
2 parts flour : 1 part salt : 1 part water
By volume — for example, 2 cups flour, 1 cup salt, 1 cup water makes one standard batch.
Salt type
Fine table salt
Coarse or kosher salt won't dissolve smoothly and leaves a gritty texture.

Your Results

Calculated
Flour needed
-
Total across all batches
Salt needed
-
Fine or table salt
Water needed
-
Add gradually while kneading
Total dough yield
-
Flour + salt + water combined

Ready

Enter your flour amount and batch count, then press Calculate.

About the Salt Dough Calculator

Salt dough is a simple craft material made from just three pantry ingredients — flour, salt, and water — kneaded together and then air-dried or baked until hard. Nearly every version of the recipe follows the same classic ratio: 2 parts flour to 1 part salt to 1 part water by volume, most commonly written as 2 cups flour, 1 cup salt, and 1 cup water for a single batch. This calculator scales that ratio to any amount of flour and any number of batches, so you always mix the right proportions whether you're making one small ornament or a big batch for a class project.

How the calculation works

  • Enter how much flour one batch uses (2 cups is the standard starting point) and how many batches you want.
  • The calculator multiplies flour by your batch count, then applies the fixed 2:1:1 ratio to get salt and water: salt = flour ÷ 2 and water = flour ÷ 2.
  • Total dough yield is simply flour + salt + water, which always works out to twice the total flour amount.
  • Switch Measurement unit to Grams to see the same amounts converted using standard baking approximations (about 125 g per cup of flour, 288 g per cup of table salt, 237 g per cup of water) — treat gram figures as close estimates, since real measuring cups and packing density vary.

Mixing tips

Combine the flour and salt first, then add water gradually while kneading — you may need slightly less or more than the calculated amount depending on humidity and flour brand. Knead for several minutes until the dough is smooth and no longer sticky. Large batches are easier to knead in smaller portions rather than all at once.

Frequently Asked Questions

What is the standard salt dough ratio?
The classic salt dough recipe uses 2 parts all-purpose flour to 1 part salt to 1 part water by volume - for example 2 cups flour, 1 cup salt, and 1 cup water. This calculator scales that same 2:1:1 ratio to whatever flour amount and batch count you enter.
Why does the ratio use fine salt instead of coarse salt?
Fine table salt blends smoothly into the flour and dissolves as you knead in the water. Coarse or kosher salt does not fully dissolve, which leaves a gritty, uneven texture and weaker dried pieces, so recipes are written around fine salt.
Can I get the amounts in grams instead of cups?
Yes - set Measurement unit to Grams. The conversion uses common baking approximations (about 125 g per cup of flour, 288 g per cup of table salt, and 237 g per cup of water), so treat gram totals as a close estimate rather than an exact figure.
How do I dry or bake salt dough once it is mixed?
Salt dough can air-dry over one or more days or be baked at a low oven temperature until it is hard and dry all the way through. Thicker pieces and larger batches take noticeably longer than thin, small ones, so check the center before stopping.

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