Baker’s percentages are universally used by both professional and home bakers across the world. It is a very simple notation of writing down recipes in a scalable way so that the same formula can be used to bake a single loaf or a whole factory batch to feed the nation.
Even though it is a very simple and effective tool I’ve noticed that many home bakers struggle to understand how to use it. And then there are some bloggers who interpret baker’s percentages in a wrong way which only leads to more confusion.
Let’s take a look at what baker’s percentages really are and how to use them to bake existing recipes, adapt them and change them to your liking. I believe that once this tool is properly understood one can not only follow instructions, but also start creating their own breads.