You can use this tool to calculate the ingredient amounts for baking bread. If you’re not familiar with some of the terms, refer to the glossary section
- Process of mixing water and flour before adding the levain or salt.
- Baker’s Percentage
- A method of representing ingredient amounts as a percentage of the total amount of flour in a mixture.
See the following table for an example:
|Ingredient||Actual Amount||Real Percentage||Baker’s Percentage|
|Whole Wheat Flour||100g||32.9%||50%|
- The ratio of flour to water in a mixture, in baker’s percentages.
- A sourdough starter that’s been recently fed and matured. Levain is typically added to the flour and water mixture when it reaches its peak rise.
- Also called a sourdough starter, a mixture of flour and water that has developed yeast and become acidic, gaining a sour smell and taste.