Flours and core ingredients
How flour, water, salt and yeast enter the calculations.
Key pages
Bread flour in baker’s math
Total flour weight is the 100% base of a bread formula.
Rye flour and water absorption
Flour type changes dough feel, so equal hydration does not guarantee equal consistency.
Spelt flour in a formula
Keep percentages consistent when changing flour, but observe water binding and structure.
Water in bread dough
Water affects hydration, dough temperature and mixing.
Salt in a bread formula
Salt is expressed against total flour and should follow the formula you intend to make.
Yeast in baker’s percentages
Small quantities need an accurate scale and conversion depends on yeast type.
Starter as flour and water
For calculations, starter must be split into its flour and water contributions.
How to use this hub
First run a calculation with example data, then enter your own weights and record the result in a local journal. Guides explain assumptions and methodology documents formulas.