What are baker's percentages?

Hi all,

I started my Levain yesterday, so far no CO2, I've got my fingers crossed.

Is anyone familiar with bakers' percentages?  If you have access to a handy chart or a website it would be appreciated.

Hi Scott!

Here is a nice primer on the topic:  The Fresh Loaf - Baker's Math

The Fresh Loaf is a wonderful artisan baking site. It's a community sort of like Permies, with lots of authors.  "JMonkey" is my favorite recipe poster.  Every recipe I've tried of hers/his is fantastic.  J lists both weights and approximate volumetric conversions for the recipes.  I only use the volumetrics and everything still turns out great.

Here are a few of my go-to sourdoughs from JMonkey:

JMonkey's San Fransico Style Sourdough on The Fresh Loaf

JMonkey's 40% Rye with Caraway - great for reubens...

And this is probably the most genius recipe, in my opinion.  It uses leftover starter - old, no-longer-activated starter.  Which you end up with a ton of if you are baking artisan sourdoughs.  It's really good to have a reliable recipe like this one.  I used to make these with emmer flour, and freeze a bunch for later.  We use them for sadwiches, hamburger buns, and of course the normal ways you might use an English muffin.

JMonkey's Whole Wheat English Muffins made with old sourdough starter

Have fun!  Happy baking!

Kim Goodwin wrote:Hi Scott!

Here is a nice primer on the topic:  The Fresh Loaf - Baker's Math

Have fun!  Happy baking!

Thanks, Kim!  I will check out the links.