Baker's Percentage
Every ingredient is expressed as a percentage of total flour weight, so flour is always 100% and a 750 g water / 1000 g flour dough is 75% hydration. It makes formulas scale-invariant and lets a starter's contribution to final dough flour and water be accounted for exactly.
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Every ingredient is expressed as a percentage of total flour weight, so flour is always 100% and a 750 g water / 1000 g flour dough is 75% hydration. It makes formulas scale-invariant and lets a starter's contribution to final dough flour and water be accounted for exactly.
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