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Baker's Percentage v1

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1Preferment (optional)

Only what is inside the starter / biga / poolish / levain. Salt and commercial yeast do not go here — those are in step 2.

Flour
Water
Hydration is calculated from these two numbers.

2Final dough (main mix)

Everything you add when you make the dough. Includes salt, yeast, fats, sugars, dairy, eggs, etc. Preferment flour/water are already counted in step 1 — don’t re-enter them here.

Flour
Water
Salt
Yeast
Yeast 0 = pure sourdough (preferment only). Poolish yeast still goes here if you add more later, or in “other” if mixed into the preferment jar.
Milk powder, seeds, cheese, olives, etc. All as baker’s % of total flour.
Baker’s % uses total flour (final dough flour + preferment flour) as 100%.
Overall hydration = all water (mix + preferment + milk/eggs if liquid) ÷ total flour.

Dough math here.Full bread recipes in CookBank.

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