New lesson just dropped. And honestly — this might be the most important one we've done yet.

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🔥

Here's the thing. Most of us started baking by following recipes. Somebody says "5 cups flour, 2 cups water" and we just... do it. But what happens when the dough's too sticky? Or the bread tastes bland? Or you want to double the recipe and suddenly nothing works right? You're stuck, because you were following instructions without understanding the architecture behind them.

That's what Baker's Percentage fixes. It's not complicated math — if you can divide and multiply, you're already fluent. But it changes everything about how you read recipes, how you scale them, how you troubleshoot, and how you communicate with other bakers.

In this lesson I break down:

👉 The one formula you need — and why flour is always 100%

👉 What hydration percentage actually tells you about how your dough will feel before you touch it

👉 The salt sweet spot (and why bland bread is almost always a math problem)

👉 How to control your timeline using yeast and starter percentages

👉 Scaling from 1 loaf to 100 without ever guessing

👉 How to decode any online recipe in about 60 seconds

👉 A troubleshooting guide that uses the numbers to diagnose exactly what went wrong

This is the lesson that turns recipe followers into real bakers.

🎥 Watch the full lesson

Drop a 🔥 in the comments if you've ever looked at a recipe and thought "I have no idea if this is going to work." After this lesson, you will.

And if you've already been using Baker's Percentage — share your favorite formula below. Let's see what ratios this community is working with.