Comments on: Baker’s Percentage Tutorial, Part 1

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

By: Preparing for market « taterdaves

Preparing for market « taterdaves — Sun, 19 Dec 2010 04:35:49 +0000

[...] and several other great baking bloggers have posted about this so I will recommend you check out this tutorial series at the Wild Yeast blog. It’s where I learned how to use baker’s percentages and began [...]

By: Alice

Alice — Fri, 22 Oct 2010 14:23:27 +0000

May I know how do I calculate the baker’s percentage for Pizza, including toppings. Thank you.

By: Ley

Ley — Mon, 18 Oct 2010 17:03:00 +0000

Thank you so much!!!!
you are the best….

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