The Baker’s Percentage by Mara Ripani

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For anyone who has ever been intimidated by the mystery of sourdough, The Baker’s Percentage offers a refreshing and empowering alternative to the traditional recipe book. Rather than prescribing rigid formulas, Ripani invites readers to understand the principles behind breadmaking, revealing that great sourdough is less about following instructions and more about developing confidence, intuition, and an understanding of the process.

At the heart of the book is the baker’s percentage—a simple yet remarkably versatile method used by professional bakers to adapt recipes, adjust fermentation times and create countless varieties of bread. Ripani translates this often-overlooked technique into an accessible guide for home bakers, making what can seem like a complex craft both achievable and enjoyable.

Beautifully woven throughout are stories from Ripani’s life, her Italian heritage and her work at Village Dreaming and Farm ORTO in regional Victoria, where she teaches people to reconnect with food, nature and the rhythms of everyday life. These personal reflections add warmth and authenticity, transforming the book into far more than a technical manual.

Whether you’re baking your very first loaf or looking to deepen your understanding of sourdough, The Baker’s Percentage is an inspiring celebration of slowing down, learning through experience and discovering the simple joy of baking bread that is truly your own.

Learn more https://www.villagedreaming.com.au/in-the-kitchen/baking/my-new-sourdough-book-called-the-bakers-percentage

Title: The Baker’s Percentage
Author: Mara Ripani
ISBN 9781923239791
A Smith St Book- available from all book retailers.

Try this delicious recipe, an excerpt from the book. There are many more in this wonderful book.

Parmesan & fennel seed crackers

Enjoy the rich ﬂavour imparted by the freshly grated parmesan, rosemary and fennel seeds in these crackers. Be sure not to overcook them; otherwise, their texture will be compromised.

40 g (1.41 oz) rosemary leaves, finely chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper
115 g (4 oz) plain (all-purpose) flour, plus extra for dusting
115 g (4 oz) wholemeal (wholewheat) flour
50 g (1.76 oz) olive oil
100 g (3.52 oz) wholemeal (wholewheat) leaven discard, made with 100% hydration
60 g (2.12 oz) water
½ teaspoon fennel seeds
1/3 cup finely grated parmesan

Preheat the oven to 190°C (375°F). Line a baking tray with baking paper.

Combine the rosemary leaves, salt and black pepper in a small bowl.
Place the flours, olive oil, leaven discard, water, fennel seeds, three-quarters of the rosemary mixture and the parmesan in a large bowl and mix to combine. Knead for about 2 minutes, until you have a firm dough, then cover and set aside to rest for 30 minutes.
Lightly dust your kitchen bench with flour, then roll out the dough until it is about 2 mm (1⁄8 in) thick. Carefully transfer the dough to the prepared tray and sprinkle with the remaining rosemary mixture. Use a knife to gently score the dough along its shortest length – this will make it easier to separate the dough into individual crackers once they’re cooked.
Transfer the tray to the oven and bake for 20–30 minutes, or until the cracker sheet is lightly golden.
Allow the cracker sheet to cool, then test for crispness. If they’re not crisp, continue to bake for a further 5–10 minutes, then cool again. Break the cracker sheet into shards or different-shaped pieces.

The crackers will keep in an airtight container for months, but you will have eaten them before then. Enjoy with dips of all kinds or with quince paste and Shropshire cheese.

Excerpt reproduced with the permission of the author and publisher.