Baker's Math
One rule, two formulas and a worked example you can copy. The math behind every bagel formula, on one page.
Check your inboxIf you are new here, confirm your email and the cheat sheet follows right after. If you are already on my list, it is on its way. Nothing there in a few minutes? Look in Promotions or Spam.
Free. It lands in your inbox, and it is yours to keep. By joining you agree to get emails from me. See the Privacy Policy.
What is inside
- Three rules: flour is 100%, use grams, change one thing at a time
- The two formulas: baker's percent, and ingredient weight from a percent
- An example formula with total formula percentage (TFP)
- Scale it: 12 bagels at 170 g each, step by step
- Why dry add-ins like raisins can turn a dough stiff
One page, US Letter. Prints cleanly.
Make bagels you can repeat
The cheat sheets are part of Bagel School, a free 14-day email course. The free tools, DoughLogic Lite and Knead to Know Lite, are open to everyone.
