“The Baker’s Percentage” is a formula developed by professional bakers that allows for complete flexibility in making bread, from a classic sourdough to a 100 percent whole wheat loaf. It enables bakers to scale recipes up or down with ease and adjust fermentation timing to suit their schedule.

Unlike traditional baking, sourdough relies less on strict measurements and more on an intuitive, responsive process. This method transforms bread making into something adaptable and approachable.

The Baker’s Percentage is not a typical cookbook - there are no fixed recipes. Instead, it teaches bakers to work with autonomy and confidence, tailoring the process to their own needs.

The book serves as a comprehensive guide to bread making, covering Flour, Starters and Leaven, Mixing and Kneading, Bulk Fermentation, Shaping, Proofing, Baking, and more, offering a flexible framework for understanding and practicing the craft.