Hi.....Hope that everyone out there that is smarter than I am!! I am realy interested in Bakers' Math. I believe I understand how it works, but am wondering if it works both ways.....for increasing and also for decreasing the same recipe. I have a couple of professional cookbooks on Bread Baking, that only give the percentage of ingredients. Since I want to bake them in my kitchen I need to reduce the formula for my own use. Anyone have any experience with this method?