The Baker's Percentage System

Professional bakers don't write recipes in cups and spoons. They use baker's percentages: every ingredient is a percentage of the flour weight. A standard bread reads flour 100%, water 65%, salt 2%, yeast 1%. Pick any flour weight and the rest follows.

This makes scaling trivial. Tripling? Triple the flour; every other amount tracks automatically. Want a crustier loaf? Nudge water from 65% to 72%. The math is pure proportion: at flour = 500g, water = 500 × 0.65 = 325g and salt = 500 × 0.02 = 10g.