Baker's percentages, briefly
Bakers write recipes with flour as 100% and everything else as a share of the flour. That makes scaling simple: work out the multiplier and apply it to every ingredient.
Handy target weights
- One 8-inch round banneton: about 900–1,000 g of dough.
- Standard 9×5 loaf pan: about 900 g.
- Two medium boules: about 1,800 g.
Scaling up? Your starter needs to be ready too. Use the feeding calculator to build enough starter for the bake.