Understanding Baker's Percentages

Hello! Today, let’s learn about Baker’s Percentages, a method for calculating ingredient ratios commonly used in baking, especially for bread dough. The core idea is to calculate the ratio of each ingredient based on the weight of the flour, which is always set at 100%.
How it works:
If you have 1000g of flour, let’s calculate the percentage for other ingredients:
Water: 600g → (600g / 1000g) × 100 = 60%
Salt: 20g → (20g / 1000g) × 100 = 2%
Yeast: 10g → (10g / 1000g) × 100 = 1%
Sugar: 50g → (50g / 1000g) × 100 = 5%
Butter: 100g → (100g / 1000g) × 100 = 10%
Using Baker’s Percentages makes it clear and easy to understand or adjust ingredient amounts.
Advantages of Baker’s Percentages:
Consistency: Ensures recipes remain consistent.
Comparability: Makes it easier to compare different recipes.
Scalability: Simple to adjust the recipe size. For example, if you increase flour to 1500g, you can easily calculate the new quantities for other ingredients.
Understanding and applying Baker’s Percentages will help you achieve precise and consistent results every time.
Did you find this explanation helpful? Try using Baker’s Percentages next time you bake! 🍞😊