Get Calculating Bakers Percentages (key)

SARAH SAYS: Divide the Ingredient Weight by the Total Flour Weight then multiply that number by 100%. For example, if a formula calls for 60 pounds of water and 100 pounds of flour, the baker's percent would be 60% water.

In the table below, you'll see some typical percentages: the flour adds up to 100% (high protein bread flour at 80% and whole wheat flour at 20%), there's water (usually 60% – 100%), some measure of salt (typically 1.8% – 2.3%), and some preferment percentage.

Ingredient Percentage=Ingredient Weight/Total Flour x 100% For example, if a formula calls for 60 pounds of water and 100 pounds of flour, the baker's percent would be 60% water. If there are two types of flour being used, the combination of the weight of both flours will be 100%.

Divide the desired or total batch weight by the total baker's percent (in decimal form). This gives the weight of flour. Multiply the baker's percent of each ingredient (in decimal form) times the weight of flour. This gives the weight of each ingredient needed to make the desired batch.

Baker's percentatges, also known as baker's math or formula percentage, allow a baker to quickly scale up and down recipes, read formulas (recipes) and immediately understand the type of bread it represents, and a way to add and remove ingredients without affecting the entire recipe.

Baker's percentage expresses a ratio in percentages of each ingredient's weight to the total flour weight: For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water.

Calculating Baker's Percentages with more than one flour Step 1: Find the total weight of the flour. Since there are two flours—bread flour and whole wheat flour—we will add those quantities together. ... Step 2: Calculate the hydration. ... Step 3: Calculate the percentage of starter. ... Step 4: Calculate the percentage of salt.