The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bakers math

Truth Serum's picture
Truth Serum

I just came across some videos explaining bakers math and making baguettes.


davidg618's picture

Communicating with Bakers math

January 12, 2012 - 1:36pm -- davidg618

Is there a "standard" format for communicating a bread formula? If there is, I'd love it if some whould guide me to it.

I think Bakers' math is wonderful: a tool that carries so much information, in so few symbols. It's akin to tensor analysis. However, when I both read or write a bread formula I find myself stumbling. How do I "correctly" communicate the amount of preferment (sourdough starter, poolish, biga, pate fermente, etc.)? What useful information does the bakers' percentage of the total dough weight communicate? A check-sum digit?. 

kristakoets's picture

baker's math and leaven percentages

July 13, 2011 - 1:01pm -- kristakoets

Hi all,

Two questions for all you experts :-)

#1 Regarding baker's percentages....For my Desem-type loaf (not made per own bastardization, mostly from Alan Scott) if my flour weight ( in this case 100% whole wheat) is 375 g and my leaven weight is 225g (100% whole wheat, 100% hydro) and my water weight is 283g and my salt weight is my overall hydro  81% (if I calculate in the weights of water and flour in my leaven) or is it 75% (if I do not calculate the weights of water and flour in my leaven)?

Jean-Paul's picture

I cannot make sense of this baker's math for this recipe...

August 21, 2009 - 7:24am -- Jean-Paul

Help, I cannot make sense of the online tutorials for bakers math. And then when I found Jeremy Shapiro's sourdough recipe, his math sends my wittle bwain into a tailspin. What I want to do is to make 2 (two)  500 gram boules using his recipe.

Please help me out. Thanks!


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