THE BAKER’S PERCENTAGE

The Baker’s Percentage introduces a transformative approach to bread baking, giving bakers the freedom to create anything from a pure white sourdough to a hundred per cent whole wheat loaf. Unlike rigid recipes, sourdough is a process to be felt, flexible and adaptable. Mara Rapini explains how the baker’s percentage allows scaling, timing adjustments and multiple pathways to bread, with guidance on flour, starters, mixing, fermentation, shaping and baking. Blending practical know-how with personal stories from her school Village Dreaming & Farm ORTO, it empowers bakers to work confidently and creatively.