Baking

Practical articles on the math behind sourdough, pizza, and bread.

Baker's Percentage: The One Concept That Makes Every Recipe Make Sense
Baker's percentage explained: flour is 100%, every other ingredient is a ratio. Worked examples, the formula, and a live calculator.
How to Scale Any Sourdough Recipe
Scale sourdough recipes by flour weight, total dough weight, or piece count. The math, the timing, and why doubling dough doesn't double bulk time.
Sourdough Hydration Calculator (True Hydration)
Most hydration calculators ignore the flour and water inside your starter. Here's what true hydration actually means and how to calculate it.
Yeast to Sourdough Conversion: The Math, the Timing, and What Most Blogs Skip
Convert any yeasted recipe to sourdough. Ratios, flour and water adjustments, timing, and a worked example using 100g of active starter.