Comments on: Baker’s Percentage Tutorial, Part 1

By: jeff

jeff — Wed, 20 Feb 2013 19:54:27 +0000

I had taken cooking in college and after a long time forgot how to use bakers percentage and this is a great, concise description. I would like to add since most ingredients are easly measured by weight but water is kind of a pain here is a simple rule that will help. 1 gram of water is 1 ml of water (or 1 kg to 1 liter) now you dont have to weigh the water!

By: Susan

Susan — Tue, 21 Aug 2012 00:41:52 +0000

Cam, I cover that in Part 3 of this tutorial: http://www.wildyeastblog.com/2008/04/13/bakers-percentage-3/

By: Cam

Cam — Tue, 21 Aug 2012 00:27:16 +0000

Hi Do you have the calculation for converting bakers percentages to ingredient weights on here also? That would be really helpfull. I am a first year Apprentice Baker and when I started I was.. well I still am, pretty bad with maths and I couldn’t figure out how to get the ingredient weights, I already knew the percentages. I was so frusturated, My boss didnt explain it to me so I had to figure it out for myself. When I was in high school I would regularly say things like “I hate maths, I’m never going to use this crap”. If only I could go back and tell myself to be quiet and pay attention!

By: Experiment Two: Hydration | All Other Things Being Equal…

Experiment Two: Hydration | All Other Things Being Equal… — Sun, 12 Feb 2012 18:49:07 +0000

[...] writing that is to say “you need 10g of salt to make a loaf”? Stating that you need 2% of your total weight of flour in salt seemed deliberately obtuse. However, there are two big advantages with this notation. First, and of most importance to most bakers, is that it means you can easily make any amount of a particular bread: whether you want to make one loaf or a thousand loaves, the formula will let you figure out precise amounts easily. The second advantage is that it makes it very easy to compare different bread recipes at a glance. Once you’ve learned to interpret BP, you can quickly work out what sort of loaf a recipe will produce. (For more on baker’s percentages, see the excellent Wild Yeast blog.) [...]

By: Emily

Emily — Tue, 24 May 2011 00:44:20 +0000

Thank you! The way you explained it made it really easy for me to understand