Understanding "Baker's Math"
Why measuring by weight changes everything.
Why We Don't Use "Cups" for Bread
If you scoop a cup of flour on a humid day, it packs down and weighs 150g. On a dry day, it might weigh 120g. That 30g difference is enough to turn a light loaf into a brick.
Baker's Percentage solves this by making Flour = 100%. Everything else is a percentage of the flour weight. This lets you scale recipes up or down perfectly without breaking the chemistry.
The Hydration Scale (Choose Your Difficulty)
Hydration is simply (Water Weight / Flour Weight). Here is what the numbers mean for your hands:
65%
Low Hydration
Dough feels stiff, like clay. Very easy to shape. Good for sandwich bread or bagels.
70-75%
Medium Hydration
The "Sweet Spot." Dough is soft and tacky. Creates a nice balance of volume and open crumb.
80%+
High Hydration
Dough is almost liquid (slack). Requires "coil folds" and experienced handling. Produces huge air pockets (Ciabatta style).
Frequently Asked Questions
My dough is too sticky! Should I add flour? ▼
Try not to. Adding raw flour late in the process creates streaks and dense spots. Instead, wet your hands with water or lightly oil the counter. "Wet hands stick less than dry hands."
When is my starter ready to use? ▼
Look for the "Float Test." Drop a teaspoon of starter into a glass of water. If it floats, it's full of gas and ready to bake. If it sinks, feed it and wait another hour.