BakeMemoBaking guides
Baking guides
Clear answers to common baking calculations and record-keeping, each ready to use on your next bake.
- How to calculate baker’s percentageBaker’s percentage sets total flour at 100% and expresses every other ingredient as a share of it. Typical hydration, salt and yeast ranges, plus how to scale a recipe to any dough weight.
- How to log a bake so you can review itReviewing a loaf takes more than the recipe: flour, dough temperature, time and state at each stage, oven settings and a rating. A checklist, plus how to change one variable at a time.
- How to turn paper recipes into digital onesGet baking recipes from notebooks, books and websites into one digital format: typing, photo text recognition or pasting text, plus what to watch for when converting units and checking each line.
- How to calculate dough temperatureDough temperature drives fermentation speed. Work out the water temperature from your target, room, flour and friction temperatures, with straight-dough and preferment examples.
- How to feed a sourdough starterWhat 1:1:1, 1:2:2 and 1:5:5 starter feeding ratios mean, how long to peak, how to tell a starter is ready, and how to store it between bakes.