The Mathematics of Baking

Understand baker's percentages — the universal language for scaling dough recipes by weight rather than volume.

Baker's Percentage System

Baker's math calculates ingredient weights as percentages relative to the total flour weight in the recipe. Total flour is always anchored at 100%. This creates a linear scaling matrix so you can scale recipes effortlessly from one loaf to fifty.

Formula 1: Total Hydration Ratio

Hydration % = \frac{Total Water Weight}{Total Flour Weight} \times 100

Note: Starter contains both water and flour. Total Water includes the water in the starter, and Total Flour includes the flour in the starter.

Formula 2: Scaling Additional Ingredients

Ingredient Weight (g) = Total Flour Weight \times (\frac{Ingredient Baker's %}{100})

Salt, yeast, oil, sugar, and preferments are all calculated based on the total flour weight.

Baker's Formulas

Quick-reference ranges for common ingredient ratios

Hydration Water / Flour Determines dough consistency and crumb structure

Salt 2.0% – 3.0% Of total flour weight for flavor and gluten strength

Starter 10% – 30% Prefermented flour as a percentage of total flour