Last post, we talked about all about the science of starters. While you’re nurturing your culture, let’s take some time to talk about all the recipes you’re going to tackle once you’ve for a healthy starter going. Ladies and germs (or, I should say, lacto-bacteria), may I present: Baker’s Math.
If you’re a math person, get ready to learn a new kind of percentages that just might drive you crazy at first. If you hate math, consider this a chance to finally master something that wrecked your GPA in high school.
Recipes for bread (and beyond) are often written in “Baker’s Math,” “Baker’s Percentage,” or “Flour Weight.” While it initially looks baffling, it’s actually a great way to convert recipes between English and Metric mass systems (ounces and grams) and increase or reduce the amount of bread you’re making.
Continue reading →