BakersMath · Blog
Notes on baker's math.
Deep guides on hydration, starter ratios, fermentation, and the quiet geometry of a good loaf.
- Sourdough9 min read
How to feed your sourdough starter: ratios, timing & troubleshooting
The exact feeding ratios (1:1:1 to 1:10:10), how to read peak activity, the minimum-weight rule that stops flour waste, and fixes for the most common sluggish-starter problems.
- Conversions8 min read
Yeast conversion: fresh, active dry & instant — the complete guide
The 3:1.25:1 ratio explained, how much yeast a recipe actually needs, and how to swap sourdough starter for commercial yeast in any bread recipe.
- Conversions7 min read
Cups to grams: the complete baking conversion guide
Exact cup-to-gram weights for flour, sugar, butter, and every common baking ingredient — with the reasoning behind each number and why volume measurements fail at precision.
- Fundamentals8 min read
What is baker's math? A plain-English guide to baker's percentages
Baker's math expresses every ingredient as a percentage of flour weight. Here's how it works, why every serious baker uses it, and how to start reading recipes in percentages.
- Conversions6 min read
Cup measurements: US vs metric, and why your recipes keep breaking
A US cup is 240 ml. A metric cup is 250 ml. That 4% gap is enough to ruin a loaf. Here's the full conversion story, and why weighing ingredients is the only way to bake consistently across recipes.