1 files changed, 47 insertions, 0 deletions
diff --git a/02-02-bakers-math.md b/02-02-bakers-math.md
new file mode 100644
index 0000000..1ff169f
--- /dev/null
+++ b/02-02-bakers-math.md
@@ -0,0 +1,47 @@
+## Baker's Math
+
+Let's have a quick math lesson.
+
+Math?! Yes! Professional bakers don't usually talk about recipes, but
+rather about formulas. Bread is all about proportions, and baker's math
+is a way of breaking down ingredients into these proportions so that you
+can scale up or down as needed. It also makes baking much easier
+because, once you understand the basic proportions, you can freely mix
+and match ingredients to invent all kinds of breads on your own.
+
+It's not necessary to learn baker's math to bake good bread, of
+course, but it can expand your ability to mix and match ingredients and
+break free of recipes to create your own formulas.
+
+In baker's math, every ingredient is expressed in terms of the flour
+weight, which is always expressed as 100 percent. For example, let's
+take a typical formula for French bread:
+
+* Flour: 100%
+* Water: 66%
+* Salt: 2%
+* Instant yeast: 0.6%
+* Total: 170%
+
+So, let's say we've got 500 grams of flour. If I wanted to make French
+bread, here's how I'd figure out the weight of the other ingredients\
+
+* Water: 500 * 0.66 = 330 grams
+* Salt: 500 * .02 = 10 grams
+* Instant yeast: 500 *.006 = 3 grams
+
+We can also first decide how much dough we want, and work backwards.
+Let's say we want to make 1 kilogram of dough. First, we need to figure
+out how much flour we need. To do this, we divide the total of all the
+ingredient percentages added up (170% = 1.7) into the total weight of
+the dough:
+
+1000 grams / 1.7 = 588 grams of flour (rounded to nearest gram).
+
+Now that we know the flour weight, we figure out the weight of each of
+the ingredients by multiplying their percentage by the flour weight,
+just as we did above.
+
+* Water = 0.66 * 588 = 388 grams
+* Salt = .02 * 588 = 12 grams (rounded)
+* Instant yeast = .006 * 588 = 4 grams (rounded)