A ratio-based system where every ingredient's weight is expressed as a percentage of the total flour weight, making recipes infinitely scalable.
In baker's percentage, flour is always 100%. If you use 500g of flour and 350g of water, your hydration is 70%. Salt at 10g is 2%. Starter at 50g is 10%. This system lets you scale any recipe up or down instantly -- just multiply your flour weight by each percentage. Once you get the hang of it, you'll never want to go back to fixed-gram recipes.
