About Bakers Percent
Bakers Percent publishes researched guides to sourdough baking: starters, schedules, fermentation timing, discard and baker's math. Our aim is to put the best published advice in one place, compare it where sources disagree, and do the arithmetic for you.
How these guides are made
- Researched, not test-baked. Every guide is compiled from published sources: baking companies' test kitchens, university extension services, government food-safety agencies and experienced bakers' sites. We don't claim to have baked, tested or tried the methods ourselves, and you won't find invented test results or reviews here.
- Every claim is attributed. Numbers and instructions carry a bracketed reference to a source listed, with a link, at the end of the page. Where sources disagree, the guide shows the range and says so.
- AI-assisted. Drafts, calculators and charts are produced with the help of an AI assistant, working from those sources. Each page then goes through a quality check before it is published: originality against its sources, recomputed worked examples, live source links, and a check for any testing claims. Calculators are unit-tested against published worked examples.
- Our own images. Charts and diagrams are made by us from the cited figures. We don't use AI-generated food photos.
- No reviews or rankings of gear. We don't review equipment.
Corrections
If you spot an error or a broken source link, please let us know via the contact page. We update the page and its "Updated" date.