Comments on: Baker’s Percentage Tutorial, Part 3

By: Susan

Susan — Fri, 23 May 2008 14:56:00 +0000

Elizabeth, it’s not a silly question at all. You’ll see it done different ways, but in my observation anything that can be called “flour” is usually included, while other grain ingredients that are not flour are usually not. However, I’ve seen one formula that includes wheat germ as part of the flour, and others that include polenta. Just look at the formula and it should be clear what the author is counting.

By: Elizabeth

Elizabeth — Thu, 22 May 2008 15:30:10 +0000

This really is a useful series, Susan. Many thanks for doing it!

Another question:
Does it matter in the calculations about gluten content? What if some rice flour were included in the recipe? Would that rice flour be part of the flour composition, even though it has no gluten? Or would it be included with the other ingredients?

And what about corn flour? Or cornmeal? Would cornmeal be included in the flour content or the rest of the ingredients content?

(I know these probably seem like silly questions; please excuse my literal-mindedness.)

By: Susan

Susan — Sat, 10 May 2008 06:33:46 +0000

Tracy, my understanding is that this is a convention used primarily by bread bakers. In theory it could be used for all baked good but I have rarely seen it except for breads.

By: Tracy

Tracy — Fri, 09 May 2008 15:40:24 +0000

Dies the baker’s percentage apply to all baked goods (like cookies) or just breads?

By: Susan

Susan — Mon, 28 Apr 2008 14:40:36 +0000

Caitlin, I wonder if engineers and mathematicians generally prefer baking to cooking. I do notice that on bread forums such as The Fresh Loaf there is quite a heavy proportion of math/engineering/science people.

Jennifer, thanks, there will be Part 4, I’m just not sure exactly when. Let’s say Real Soon Now.

By: Jennifer

Jennifer — Mon, 28 Apr 2008 09:03:36 +0000

Hi, thanks a lot for the baker’s percentage tutorial. Very informative, I’d like to know if there will be part 4 to it?

By: Becky

Becky — Thu, 17 Apr 2008 13:43:05 +0000

Why do you insist on using the acronym BP in your text? What’s wrong with spelling out “baker’s percentage”?

By: Caitlin

Caitlin — Mon, 14 Apr 2008 17:25:53 +0000

Hehe… Growing up, my dad’s mantra that he instilled in us was “Math is our friend” said in a really goofy voice. Sometimes it worked, sometimes it didn’t, but combine it with bread and voila - 100% success rate!

By: Susan

Susan — Mon, 14 Apr 2008 12:34:53 +0000

Donna, you’re welcome. My next BP post will be about how to work with BP when you have a formula that uses a preferment, such as sourdough starter. Stay tuned…

By: Donna

Donna — Mon, 14 Apr 2008 02:03:19 +0000

I’m really enjoying the BPS tutorials. Thank you.

I’m experimenting with sourdough recipes and find that a cup of sourdough isn’t a cup of sourdough. In the first place, I find my starter difficult to measure by volume. It seems that the BPS would be the ideal method to help me gain consistency. Would I do the logical thing and separate my 100% hydration starter into its components?