alt Hacker NewsTruth. To be blunt, while some aspects of some recipes can be scaled linearly, others can not.
Bakers percentages (measuring by-weight as a percentage of the largest mass ingredient (usually flour or water)) only work for lean dough and only for the non-fermenting components of that dough.
Put more concretely, one does not linearly scale the yeast in a lean dough. It results in far too rapid a fermentation, over-proofed dough, and less flavor complexity.
This. Belief in linear scaling of recipes is such a quick tell for someone who hasn't done even the most basic home cooking (or someone who has no sense of taste / texture at all).