Vegan Baking & Pastry Math

What this book teaches

The dozen numbers that sit underneath every bread recipe — the ones a professional baker carries in their head and a home baker is never shown. Why a cup of flour is not a quantity. Baker's percentage, both ways, and why it adds up to more than 100. Hydration, and the dough at 80% that looks wrong and is right. How much dough a pan wants, from a ruler. What a sourdough starter really adds to a recipe. The one temperature you get to choose. How to plan a bake backwards from the moment you want to eat. Where the weight goes in the oven, and the division nearly everyone gets wrong. What your oven is really doing. How to replace butter, milk, egg and honey by ratio. Why three folds make twenty-seven layers. And what a loaf actually costs.

It is a project book: every chapter ends with something to bake, and the last one uses all twelve tools in a single day. Everything in it is vegan — which for bread costs nothing, and for croissants takes arithmetic. It is a book of arithmetic, not a recipe collection or a course in technique, and it says so up front.

Printable sheets

The three fill-in sheets from the back of the book — the formula sheet, the schedule and the cost sheet — as one PDF to print as often as you like.