Comments on: Baker’s Percentage Tutorial, Part 2

By: Doug

Doug — Sun, 10 Jan 2010 22:03:05 +0000

OK…late comment…but here’s my question. I’m just starting to bake with the baker’s percentage, *but* from what I read, most formulas assume active dry yeast if they just say something like “3% yeast.” I use fresh for almost everything…based on what I’ve read, the conversion from dry to fresh appears to be about 1g active dry = 2.5g fresh. (A) is this roughly correct? (B) if I use that conversion for my baking, is there anything I need to do to adjust hydration, or is this negligible in my baking?

Thanks.

By: Jesse

Jesse — Mon, 20 Jul 2009 15:16:42 +0000

also I guess if using butter which I think is about 20% water, that should also be figured into the hydration i.e. croissants dough?

By: Jesse

Jesse — Mon, 20 Jul 2009 15:08:25 +0000

would you consider sugar as a “wet” or partially hydrating ingredient, so what percentage?? or is it negligible? when figuring the hydration of the dough. Thanks!

By: Pietro

Pietro — Thu, 04 Jun 2009 05:07:06 +0000

Hello Susan

thicker liquids like honey and molasses don’t count towards hydration, right?

By: Pane al Cioccolato (Italian Chocolate Bread) « Toxo Bread

Pane al Cioccolato (Italian Chocolate Bread) « Toxo Bread — Mon, 17 Nov 2008 05:32:27 +0000

[...] *9 g water/18 g flour = 50% hydration, as in the amount of water is 50% the amount of flour. See Susan’s explanation of baker’s percentages and hydration here. [...]

By: loretta

loretta — Wed, 09 Apr 2008 08:04:40 +0000

Hi Susan.
I want let you know how much I appreciate your “lessons”.
It was such a long time I wanted to understand BP, but I coudn’t make it. Your simple but complete explanations really helped me. Thank you!
I’m waiting for the next lessons!
Ciao from Italy.

By: Susan

Susan — Mon, 07 Apr 2008 15:37:17 +0000

Thanks a lot, everyone! You’ve given me encouragement to keep going with this tutorial, and the next installment is on its way soon.

By: Laura

Laura — Mon, 07 Apr 2008 01:03:52 +0000

Peter does not have anything on you–I read his section twice and never got it. Now I do. Great posts.

By: Jami

Jami — Thu, 03 Apr 2008 12:39:27 +0000

I have read about BR several times and thought I had the gist of it, but your tutorial is much better and I feel that I will finally be able to utilize this tool. Thanks!

By: Harini

Harini — Sun, 30 Mar 2008 08:29:54 +0000

Susan,
Thank you so much! This helped me a lot! Now I will have an idea of what to expect from the recipe…sticky dough…I will also see whether my foccacia conforms to the wet dough standards (It wasn’t sticky)!