Baker's Math (2009)
Commercial baker here. One place where this kind of math gets really weird is when the recipe uses multiple kinds of flours. We make a loaf that uses three kinds of flour, so this means a recipe will have flour percentages that are less than 100%, but that sum to 100% so the hydration percentage works.<p>For example, the recipe might say: Bread Flour 80%, Whole Wheat Flour 15%, and Rye Flour 5%. Personally I prefer just treating all ingredients as relative weights, and only convert to bakers math if needed. That is in large part because I wrote the software that is used on the production floor which spits out ingredient weights in grams, and no bakers math needed. It also keeps it simple for the employees, so they don’t have to learn how these ratios work.<p>I’ll also mention that the absolute best book on bread ever is the Modernist Bread set [0]. It’s pricey, but there are extremely well explained reasons behind certain methods, and debunking a lot of long held beliefs such as the efficacy of the autolyse.<p>[0] <a href="https:&#x2F;&#x2F;modernistcuisine.com&#x2F;books&#x2F;modernist-bread&#x2F;" rel="nofollow">https:&#x2F;&#x2F;modernistcuisine.com&#x2F;books&#x2F;modernist-bread&#x2F;</a>