Do you know this? You look at a sourdough bread recipe, and there are many percentages on it, but when you add them all up, it’s way above 100%? That’s very confusing. So, what’s up? In this article, baker’s math and baker’s percentages will be explained. Knowing this will help you become a better baker.
Baker’s math and baker’s percentages are pretty universally accepted conventions for describing baked recipes. They’re unique because they always scale the percentage from the total flour. This means any and all flour in the recipe is always 100%.
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