Baker’s math, or baker’s percentages, helps bakers adjust the actual quantity of the ingredients up or down, depending on how much bread they want to make.
Baker’s math, or baker’s percentages, helps bakers adjust the actual quantity of the ingredients up or down, depending on how much bread they want to make. I write all the formulas on The Perfect Loaf in baker’s percentages, where all ingredient weights are a percentage of the total flour weight, which always adds up to 100%. Read through my introduction to baker’s percentages for a more in-depth explanation (including how to scale up and down a bread recipe).