Cakes are chemistry and bread is biology. The Baker's percent is a really easy way of keeping the ratios of the four main ingredients of bread consistent, just like you would a biology experiment. It is also a useful tool for scaling bread making recipes up and down. The Baker's percent is a very important part of bread making theory, and this is the first of a two part series about it. 

The second video is called 'How to use the Baker's percent' and goes into more detail about when and how you might bake using these ratios. 

Music: 'Jemano' (Instrumental version) - Sillaba feat Maher Cissoko