September 22 & 29 / 5:00 - 6:00pm ET

Building Blocks: Bakers Math Made Simple

A 2-Day Virtual Workshop

Bakers math is the foundation of professional bread production. Whether you're scaling for a large bake or developing a new product, understanding bakers percentages is essential for precision, efficiency, and clear communication on the bench. 

In this two-day virtual workshop, instructor Daisy Chow—Owner and Founder of Breadboard Bakery in Arlington, MA—will walk you through bakers math from the ground up—starting with the fundamentals and building toward more advanced formulas using preferments, blended flours, and multi-component doughs. Along the way, you’ll learn to: 

• Read and write formulas in standard bakers percentages 

• Assess hydration on any given formula 

• Quickly scale recipes up or down 

• Spot errors or red flags before mixing even begins 

By the end of the workshop, you’ll not only understand bakers math—you’ll be using it to work faster, smarter, and with greater confidence in every mix.  

Part 1: Monday, September 22, 5pm-6pm ET

Part 2: Monday, September 29, 5pm-6pm ET

This session is part of the Guild’s Building Blocks series and is free for Guild members. 

Daisy Chow is owner and head baker at Breadboard Bakery in Arlington, MA, which opened in late November 2019 with a focus on breads and pastries with locally grown and milled grains. Prior to running her own bakery, Daisy spent nearly 15 years as a bread baker at Clear Flour Bread in Brookline, MA (after training as an electrical engineer). She's been a BBGA member since 2004, having attended, assisted, and taught at Camp Bread and Wheatstalk baking conferences.