Bread bakers percentages1/12/2024 ![]() system, weights must normally be expressed all in one unit, either ounces or pounds, in order for the calculation to work, as exĮxample (Metric): A formula calls for 20 percent sugar and you are using 5000 grams (5 kg) flour. Multiply the weight of the flour by this decimal to get the weight of the ingredient.Įxample:A formula calls for 20 percent sugar and you are using 10 pounds flour. Procedure for Calculating the Weight of an Ingredient If the Weight of Flour Is KnownĬhange the ingredient percentage to decimal form by moving the decimal point two places to the left. The total of these percentage numbers will always be greater than 100 percent. Please remember that these numbers do not refer to the percentage of the total yield.They are simply a way of expressing ingredient proportions. The advantage of using baker's percentages is that the formula is easily adapted for any yield, and single ingredients may be varied without changing the whole formulation. (Note that numbers may be rounded off for practical measuring.) Check the figures with the above equation to make sure you understand them. The following ingredients from a cake formula illustrate how these percentages are used. (If two kinds of flour are used, their total is 100 percent.) Any ingredient that weighs the same as the flour is also given as 100 percent. Weight of ingredient x 100% = % of ingredient weight of flour To put it differently, the percentage of each ingredient is its total weight divided by the weight of the flour and multiplied by 100 percent, or Bakers' percentages express the amount of each ingredient used as a percentage of the amount of flour used. Does the amount of starter you use really matter? There's a full explanation of this here.Bakers use a simple but versatile system of percentages for expressing their formulas.Need to scale your sourdough starter? You'll find instructions for this here.Looking for the right sized banneton for your dough weight? You'll find this banneton size guide handy.If you found this information helpful, you might enjoy these articles: Want more products that will make your sourdough baking easier? You'll find my top picks here. If you really don't want to have to deal with Baker's Math - you can buy a set of scales that will do it for you! Now, you know scales are a must have when it comes to sourdough, but these clever digital scales take it to the next level with their handy calculations. ![]() Looking for an explanation into sourdough hydration and why some recipes use more water than others? Go here. Starter (10%) 40g (400g flour x 0.1 = 40g)Īnd you thought you'd never use math in real life applications lol. This is handy if you want to bake a smaller loaf: The percentage of each other ingredient is then calculated based on the. So my recipe is:īut if you look at the percentages, you can use say 400g of flour instead of 500g and then just use the percentage to convert the other ingredients. When using bakers percentages flour is always 100. ![]() Scaling A Recipe Using Baker's PercentagesĮxpressing a recipe in percentages means that you can use any weight of flour and scale the recipe up or down. They are percentages in relation to the flour. You always divide the ingredient by the weight of the flour and then times by 100.Įasy, right? Really the only confusing part is that the ingredients (other than flour) will not add up to 100%. But once you get your head around it, it can be really handy!įor example, my basic sourdough recipe, expressed as percentages would be. This can make it confusing since the other ingredients can add up to more (or less) than 100%. In Baker's Math, you always use flour as 100% and then any other ingredients are a percentage of that. Have you ever looked at a recipe and wondered what it would look like with an extra 100g of flour?īaker's Math is an easy way to do these calculations - without losing your mind! Baker's Math / Baking Percentages in Sourdough Bakingīaker's Math is a way of expressing a recipe so that it can be easily scaled up or down. Sometimes you'll see a recipe expressed as a percentage - it can be a little confusing, but once you understand the basics, you'll be able to follow these recipes with ease. ![]() Confused about baker's math and baker's percentages in the sourdough baking process? ![]()
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