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Struggling with baker’s percentages? Let’s make it simple! Baker’s math can look intimidating at first… But once you get it, it gives you total control over your dough! Here’s how it works: In baker’s math, flour is always 100%. Everything else—water, salt, starter—is measured as a % of that flour weight. So if you use 1000g of flour… 💧 70% water = 700g 🧂 2% salt = 20g 🌾 20% starter = 200g It’s not about volume—it’s all by weight for accuracy. This lets you: ✅ Adjust hydration levels ✅ Scale
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