[twawaaay]

For me the main reason to use bakers' percentage is to design recipes.

Once I have designed the recipe in bakers' percentage I use my handy spreadsheet to convert this to grams for the final recipe.

When you spend some time making bread you get the hang of how things work together. How much is 80, 90 or 100% of water, what kind of correction in % of water I need depending on flour composition, whether you want 2 or maybe 3% salt for this particular bread, how much sourdough starter you want, etc.

I also use large amounts of starter and of very varying composition (wet starters, stiff starters, etc.), so even if I want to repeat the same recipe I may need to adapt it to a different starter.

So this is making the design a very easy process when it would be kinda hard when looking at grams.