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Bread baking guides
The math behind better bread, explained with worked examples — from baker's percentages to the water temperature that makes fermentation predictable.
- Baker's percentage explainedLearn baker's percentage step by step: why flour is 100%, how to convert grams to percentages and back, how to handle levain, and the mistakes to avoid.
- How to calculate sourdough hydrationWork out true sourdough hydration by counting the flour and water in your starter, with examples for liquid and stiff starters, PFF, milk and eggs.
- Desired dough temperature (DDT)Use the desired dough temperature formula to pick your water temperature, with friction factors for hand, mixer and no-knead doughs, plus ice math.
- Yeast conversion guideConvert between fresh, instant and active dry yeast by weight, swap yeast for sourdough starter and back, with tables, teaspoon measures and examples.
- How to scale a bread recipeScale any bread recipe by weight with baker's percentages: the total-flour formula, handling levain, dough weights by pan and pizza size, and rounding.
- Bread hydration chartTypical hydration for bagels, pizza, baguettes, sourdough, ciabatta, focaccia, brioche and more, and how flour, milk and eggs change the numbers.
- How much to feed a sourdough starterHow much flour and water to feed a sourdough starter, which feeding ratio to use for your schedule and temperature, and how to keep only as much as you need.