2.9K views · 46 reactions | We’re going to say it: The dreaded “m” word. MATH. Specifically, baker’s math. It’s something that's easy to learn and will save you countless amounts of frustration in the future. So what is it, exactly? Think of it as a shortcut to cooking for a crowd (or cooking a crowd-sized recipe for two). Adapting any recipe up or down in size is possible through baker’s math. So pick up your pencil 'cause class is in session. | Ooni | Facebook
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2.9K views · 46 reactions | We’re going to say it: The dreaded “m” …
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FacebookOoni
Math? Nope. Hydration? Yes. 🤯 I hear “math” and immediately shut down. 😵‍💫 But this one is actually easy: To find your sourdough hydration, just divide the water in your recipe by the flour. That’s it. No equations, no headaches. 👉 Example: 350g water ÷ 500g flour = 0.70 → 70% hydration. Just move the decimal, and boom, you’re a math genius. ✨ Why does this matter? Because hydration changes everything. 💦 🔹 Lower hydration = easier to handle dough. 🔹 Higher hydration = that big, airy crumb
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Math? Nope. Hydration? Yes. 🤯 I hear “math” and immediately shut dow…
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FacebookKeep it Sweet Kitchen
One of the most valuable things I learned in culinary school was how to calculate and use baker's percentages! If you aren't familiar with the concept, baker's percentages or baker's math is a way of calculating a recipe formula where each ingredient is represented as a percentage as it relates to the amount of flour in the recipe. This skill is extremely helpful if you ever want to develop your own recipes, or if you are interested in getting in-depth into bread baking. DETAILED POST & BAKER'S
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One of the most valuable things I learned in culinary school was ho…
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1.7K views · 19 reactions | Struggling with baker’s percentages?...
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1.7K views · 19 reactions | Struggling with baker’s percentag…
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FacebookSourdough Geeks
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