Watch how 25g of bread flour and 75ml of milk become the secret to softer, fluffier loaves that stay fresh longer. Cook until it reaches 150°F (65°C) and you see those characteristic lines when you stir. This small step makes a big difference. https://youtube.com/shorts/V50tk6RfYN0

My latest blog breaks down what pre-ferments are and the 5 methods every baker should know — from levain to poolish, biga, sponge, and pâte fermentée. Check it out and level up your baking! 🍞👇 https://bakinggreatbread.blog/2026/02/27/what-are-pre-ferments-in-bread

How many times have you found a recipe you wanted to bake but it called for sourdough and you only have yeast? Or the other way around, a yeasted recipe and you want to use your starter? It happens constantly. And most of the time bakers either skip the recipe entirely or try to guess at the conversion and hope for the best. Neither one is a great option. So I built something to fix that. It's called the Sourdough and Yeast Converter and it does exactly what the name says. You give it a recipe, tell it which direction you want to go, and it handles the math accurately. No guessing, no hoping, no searching the internet for conversion ratios that may or may not be right. Here's how simple it is: Take a photo of a recipe and upload it. Drop in a PDF. Or just copy and paste the text directly. The tool reads it, understands it, and converts it. Yeasted to sourdough or sourdough to yeasted, it works both ways. I've tested this on a lot of recipes. It simply works. This is especially useful right now as we're working through Japanese Milk Bread this week. If you want to bake the sourdough version but only have the yeasted recipe, or you found a version online you want to try with instant yeast instead of starter, this tool handles it for you. 👉 https://sourdough-yeast-converter-5rtj.vercel.app/ Give it a try on any recipe you've been wanting to bake. Then come back and tell us how it went. I'd love to know what you converted first.

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.