Comments on: Baker’s Percentage Tutorial, Part 1

By: Selina

Selina — Wed, 28 Oct 2009 15:05:17 +0000

Greetings . I just want to thank you so much now, I get it….I’m in culinary school and I was worried… I didn’t get it at first, but the way you explain it, wow.. I finally feel good about this….continued blessings from me to you…….

By: Judy

Judy — Wed, 26 Aug 2009 17:11:46 +0000

Hi,

Thanks for your wonderful explanations! I am thrilled to find this information. I’ve been baking using “Artisan Breads in Five Minutes a Day” for awhile now. I’d like to learn to scale recipes like their challah recipe. That’s an enriched dough.

All the explanations online show baker’s percentage for artisan breads or white breads. I’m guessing that sugar would be a separate calculation. But how do you count ingredients like eggs, honey, or oil? Are they separate from the water calculation?

Thanks, Judy

By: Lisa Evko

Lisa Evko — Fri, 27 Feb 2009 15:56:54 +0000

Dear Susan,
Thank you so much for your wonderful website! I am enjoying it very much!
I have a question – please excuse my ignorance, but, how do I do the opposite – how do I take a recipe that is written in BP and turn it in to ounces or pounds (or grams – I still have to brush up – alot! on those : ) ) Again, sorry for being slow, but, I will get it! I am confident that with a few exercises, I’ll will have it down just fine!
Thanks for your help,
Lisa

By: jugalbandi » Fool-proof Sourdough Starter with an Indian twist

jugalbandi » Fool-proof Sourdough Starter with an Indian twist — Mon, 16 Feb 2009 09:31:39 +0000

[...] that adds up to more than 100%. Susan explains it in her Baker’s Percentage Tutorial Part I and Part [...]

By: Shane

Shane — Wed, 15 Oct 2008 22:43:11 +0000

Thanksfor the info

By: Shane

Shane — Wed, 15 Oct 2008 22:42:51 +0000

Thats for the info

By: Una questione di percentuali - Parte 3 - glutine

Una questione di percentuali - Parte 3 - glutine — Wed, 01 Oct 2008 19:26:42 +0000

[...] Il contenuto originale della seguente traduzione è reperibile sul blog di Susan Wild Yeast all’indirizzo: http://www.wildyeastblog.com/2008/04/13/bakers-percentage-3/ [...]

By: Elizabeth

Elizabeth — Sat, 24 May 2008 17:07:40 +0000

No, I believe you’re right, Susan, I shouldn’t even think about confusing the issue by calling a violin a tuba and expect people to even begin to understand what I mean.

On further reflection, I’m not at all convinced that this would work even remotely with volume measurements. I think the following calculations are right, based on 2+1/2tsp active dry yeast being 8gm, 130ml water being 130gm and 1/2 c all-purpose flour being 66gm:

The same biga in gram measurements:
.04 gm active dry yeast
130 gm water
165 gm unbleached all-purpose flour

which would be (if I’m understanding the percentage thing correctly):

.02% active dry yeast
78% water
100% unbleached all-purpose flour

Percentages based on the weights are quite different from those based on volume measures!

-Elizabeth

P.S. If, instead of the rather inadequate spring loaded scale we own now, I had tons of counter space and a really great accurate scale that would hold our mixing bowl so I could weigh things easily without spilling them everywhere, I’d be a complete and total convert to using weights only. (How’s THAT for a run-on sentence?!)

By: Susan

Susan — Fri, 23 May 2008 14:51:30 +0000

Elizabeth, if a system of using percentages with volume measurements is useful to you, then I see no reason why you shouldn’t use it. However, I’d recommend not calling it “Baker’s Percentage,” at least outside your own kitchen. It would be like using the word “tuba” to refer to a stringed instrument held under the chin and played with a bow — it will confuse people and hinder communication. The term “Baker’s Percentage” refers to a system that uses weight measurements.

By: Elizabeth

Elizabeth — Thu, 22 May 2008 15:17:23 +0000

It has taken years for me to even think about wrapping my brain around baker’s percentage. (Yes, it’s true, I loathe change.) And I’ve finally paid attention long enough to see that it really is simple. Thank you for spelling it out so succinctly.

Question:
Could Baker’s percentage be done with volume measures as well? For instance, I make a biga using:

1/8 tsp active dry yeast
1/2 c + 2 tsp water
1 + 1/4 c unbleached all-purpose flour

(1 c = 16 Tbsp = 48 tsp)

Am I correct with the following calculation?
2% active dry yeast
43% water
100% flour