Do not downvote a post simply because you do not agree with it.ĥ. No question is "stupid" and disrespect will not be tolerated. Kindness Everyone comes with their own level and experience. Recipes are not required, but if something went wrong we'll need the recipe to figure it out! Please consider posting a recipe with all your posts.Ĥ. No Self-Promotion It's great you run a business or a blog, but this isn't the place to promote it or ask for people to check you out.ģ. This is not your platform for showcasing finished products. We will allow critiques as long as there is obvious concern/question. Baking-Related Questions Only First and foremost this is a baking related ask and discussion sub! We are here to help you with your woes, questions, or concerns. And as you can see in the graph below, the relative values are exactly the same in the final recipe as in the first one. For 10 loaves of 700 g each the recipe by weight is then - step 9: Which makes absolutely no difference in practice.
So the recipe is hard to read, and it is implied that it is important that you use 2,865 g flour and not 2,866 g. These numbers has a precision that is not needed and looks confusing. Then we just need to multiply all the ingredients with the weight per percentage: All ingredients are calculated like this - step 8: What this number says it that each percentage point in the recipe corresponds to 38.2 g.Ģ46 oz / 183.2% = 1.34 oz/% each percentage point in the recipe corresponds to 1.34 oz. If we need 10 loaves of 700 g we can get the recipe in grams like this:ħ000 g / 183.2% = 38.2 g/%. We just need to find out how much weight each percentage point each corresponds to, and then multiply with that. (2 lbs) which is a very normal weight for a large loaf of bread.Īn advantage of the bakers percentage is that it is easy to calculate new weights for other amounts of bread. When knowing total percentage (tp) and the total flour weight (tfw) is possible to calculate the total weight of the bread by the formula:
So to add it up: total percentage (tp) = 75 +25 +2.8 +80 +0.4 = 183.2% The total weight (tw) - Step 7 But this way of doing it has the advantage that it is easier to compare recipes. That the total percentage is not 100% as one would assume when adding all ingredients in a recipe. This is the part that makes the lest sense in bakers percentage. You don't usually do this, but it might visualise the principle better. Tfw= 375 g wheat flour + 125 g spelt flour = 500 g total flourĪt this stage we can compare the amounts directly. But it is unusable for calculating the bakers percentage.įirst, we need to convert all the ingredient values into weight - Step 2 This is perfectly normal, and is often used to make the measurements faster in a home kitchen. The above recipe use a mix of weight and volume: gram, dl (100 ml), tsp, pea. The rest of the ingredients of the recipe are then calculated in relation to that total weight. Any flour whatsoever and you add them together and find the total weight. This includes whole flour, flour kernels, whole wheat, rye flour, etc etc. You calculate any ingredients "percentage" relative to the total amount of flour in the recipe. Then the calculations will be all the same. The important thing is that you just use one unit. If you find that confusing then just think of gram (g) as ounce (oz).
In the examples below I use the metric system.
Bread bakers percentages how to#
You also have to use a bit of math to figure out how to mix your own breads. Baker's percentage formula can be a somewhat confusing because you do not end up at 100% when you add all the percentages together.
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