Bread
5 guides tagged “Bread”.
Sep 28, 2026
How to Calculate Sourdough Hydration (Count the Starter)
Your "75% hydration" loaf is probably 77%. Why the flour and water in your starter count, the formula, and a chart of how starter shifts the real number.
Aug 24, 2026
Pizza Dough Hydration: The Right % for Every Style
Neapolitan's official spec tops out at 62.5% water — lower than most blogs claim. The hydration chart by pizza style, and why your home oven changes the right answer.
Aug 19, 2026
Baker's Percentage Explained: Why Flour Is Always 100%
Bread formulas that add up to 168% look like a maths error — until you learn the one rule behind them. How baker's percentage works, and the starter question that splits bakers.
Aug 3, 2026
The Dough Temperature Formula: Why Bakers Multiply by 3
Your bread rises on a different schedule in July than in January. The DDT formula fixes that with one number — the water temperature. Here is the maths and the friction factor nobody agrees on.
Jul 10, 2026
Yeast Conversion: Active Dry, Instant & Fresh (Why the Charts Disagree)
Your recipe wants fresh yeast, you have instant — or the other way round. Here is the conversion chart, the packet math, and why King Arthur now says a swap most charts still forbid is fine.