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 indepth into bread baking.

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Timestamps:
0:00 Intro
0:32 What are baker's percentages?
1:27 How to calculate baker's percentages
2:40 Calculating baker's percentages in basic bread recipe
3:42 Why baker's percentages are useful
4:13 How to calculate ingredient amounts from baker's percentages
5:43 Calculating final dough hydration for sourdough
8:25 Outro

Practice Recipe:
Flour = 240 grams
Sugar = 200 grams
Baking Powder = 10 grams
Salt = 1 gram
Vanilla = 5 grams
Egg = 50 grams
Oil = 113 grams

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