Getting the Math Right: Scaling Your Sourdough Prep Day

Ah, the prep day. It’s where the magic gets a bit messy, isn’t it? When you first start, everything feels wonderfully intimate—a single loaf, a quiet kitchen, the smell of good crust filling the air. But if you’re doing this for a small community, or maybe dreaming of a proper storefront someday, you quickly run into the maths. Suddenly, you’re not baking for yourself; you’re planning for twenty loaves.

If you’ve ever looked at a recipe and thought, “How do I scale this without turning it into a spreadsheet nightmare?” well, this little video chat from Lily helps sort it out. She’s showing us the nuts and bolts of preparing for a big bake—the kind of day that requires a good head for numbers, a steady hand, and a solid understanding of how your wild yeast likes to eat.

The Starter Math: More Than Just a Guess

The most critical part of scaling, before you even touch the main dough, is the starter. You can’t just guess how much you need. Lily walks us through how she calculated needing 2,000 grams of starter for twenty loaves, and then, crucially, how to feed that starter using the 1:1:1 ratio. If you need 2,000 grams total, and your starter is made up of water, flour, and starter, you divide that total by three (2000 / 3 = 666g). It sounds simple, but getting that ratio right is the backbone of a reliable bake.

Why the Details Matter: Hydration and Time

It's not just about the weight, either. Lily touches on the 'why' behind her process. She explains that feeding her starter at night, and then feeding it again in the morning, ensures it’s strong and ready to go. And while the 1:1:1 ratio is a great starting point, the whole concept of the 'long hold' in the fridge is key—it’s what develops that deeper, more complex flavour profile that makes artisan bread so damn satisfying.

She also gives us a great tip on mixing: using your hands, rather than a spoon, helps everything combine fully and prevents the dough from getting too messy. And remember, when we talk about hydration, we’re talking about how much water the flour can actually soak up. Getting that balance right is what makes a beautiful crumb.

If you want to see this whole prep process—from feeding the starter to setting up the massive bake—check out this video:

Workflow, Not Just Baking

What’s fascinating is that this video isn't just about the dough; it's about the *workflow*. Lily mentions fitting the sourdough prep around cookies, morning buns, and business admin. Scaling a bakery means managing time, resources, and multiple products. It reminds us that being a successful baker is as much about being a good project manager as it is about kneading dough. It’s a proper juggling act, that is.

Don't let the big picture intimidate you. Master the basics—the proper feeding, the right hydration, the patience during the bulk ferment—and the scaling will become a natural progression. If you find yourself wrestling with the maths of large batches, or you just want a detailed, step-by-step guide on how to optimize your prep day, we've got some great help waiting for you. Why tackle it alone when you can learn from the best?

If you're ready to stop guessing and start mastering the science and the math behind consistent, beautiful loaves, finding a Guild Master is the next best step. They can guide you through the practical application of these techniques in a supportive, real-world setting.