Bread math is the best math.
So, the conversion factor here is 3.6. Finally, multiply each ingredient’s percentage by the conversion factor to determine the weight needed to make three loaves equal to the size of the original.2 x 3.6=7.2 grams of saltthis works, but just trust that it does and know that bread bakers around the world rely on it when developing new recipes.Next, let’s say you want to add raisins to that loaf, but have already determined that it bakes up perfectly in your Dutch oven.
Let’s say you want to add 12% raisins to that 3-loaf batch, but still keep the final weight the same. First, you have to determine the new total percentage, since you’ll want to keep the ratio of flour to water to salt the same:Now you’re free to calculate the weight for each ingredient:2 x 3.4=6.8 grams of saltFor the record, this theoretical bread we’ve been working on still has no yeast or sourdough starter, so it’s not going to be a very good loaf.
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