The Baker's Percentage: The Simple Formula for Making Perfect Sourdough Bread at Home by Mara Ripani

This book contains no recipes.

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1923239791
  • ISBN 13 9781923239791
  • Published Apr 21 2026
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries Australia
  • Publisher Smith Street Books

Publishers Text

“The Baker’s Percentage” is a formula developed by bread bakers to allow them to create any bread, from a pure white sourdough to a 100 percent whole wheat loaf. With it, bakers can scale up or down, from one loaf to a dozen, and can choose to speed up or slow down fermentation according to their daily commitments. It is completely liberating, yet most home bakers have never heard of it. Unlike making a cake, sourdough bread recipes do not require a strict list of ingredients with precise measurements; it is a process that can be “felt.” It is malleable.

The Baker’s Percentage is unlike any other cookbook. There are no recipes. Instead, it encourages the reader to bake bread with autonomy and confidence, according to their own needs and schedule. With chapters on Flour, Starters and Leaven, Mixing and Kneading, Bulk Fermentation, Dividing, Shaping and Proofing, Baking, and more, this is a thoroughly comprehensive guide to baking bread, in whatever way suits you.

The book intertwines this bread-baking know-how with stories from the author, Mara Rapini, and her cooking school Village Dreaming & Farm ORTO.