hello everyone... im new member
Im more of a reader than a poster but figure I may as well saw hello. Came across this sight in my early sourdough journey. As a person with multiple health conditions including a massive number of allergies there is never just a recipe I can follow as is so i set out to learn the science of ingredients and methods to more effectively substitute them.
I am most interested in wild fermentation methods like sourdough and yeast waters both of which i have been more avidly experimenting with since acquiring a bakers percentage scale. I find bakers percentage invaluable to my efforts in that i can create mini batches to test a new method or ingredient without wasting in excess when they don't turn out to be worth anything more than a long process to breadcrumbs ;). I hope to be able to find more resources here for BP formulas to aid in my baking journey.