Comments on: Baker’s Percentage Tutorial, Part 4

By: Francesca

Francesca — Wed, 31 Mar 2010 21:24:35 +0000

This was so helpful!
One question though – once I’ve determined the hydration of the dough, how do I adapt that recipe to accommodate a starter of a different hydration, i.e. the recipe calls for a 100% hydration starter and I’ve determined the ultimate hydration of that dough with the 100% hydration starter, but I want to use my 200% hydration starter in the recipe????

By: Gabrielle

Gabrielle — Mon, 22 Mar 2010 20:08:00 +0000

I thought the whole tutorial was clear, and the exercises most encouraging (I learn the best with practice)… even with my minimal math skills. Thanks for taking the time to point me towards this excellent (and now bookmarked) resource!

By: Vincent

Vincent — Wed, 27 Jan 2010 04:09:31 +0000

Thank you very much. The BP tutorial was immensely helpful in my pursuit of more excellent baking.

By: Greg

Greg — Mon, 30 Nov 2009 20:51:16 +0000

Susan Breedt,

Do you already have a recipe that you like that is NOT in BP? Converting shouldn’t be terribly hard, especially if you have a good kitchen scale. I understand your frustration though – I like to convert recipes to whole wheat, and it JUST DOESN’T WORK when you only have a volumetric template.

Anyway, the “standard” for flour is 140g per volumetric cup. This does depend on your flour, though. The other volumetric parts of your recipe, you can zero your scale and weigh out. Once you have everything expressed as a weight, you can calculate the ratios and scale accordingly. I’m not sure that you can turn a volumetric recipe directly into a BP, so be careful with that. Although you could try it, and see what happens! (You would need to unify the units first; 3tsp = 1 tbsp, 16 tbsp = 1 cup, etc.)

By: SUSAN BREEDT

SUSAN BREEDT — Thu, 22 Oct 2009 12:30:45 +0000

hi , i am desperately looking for a easy 100% rye bread recipe – given in BP so that i can increase the recipe as the need arises . i am new at baking lots of loaves at one time , other recipes that were in BP I HAVE SUCCESSFULLY baked . what is the amount of wet starter needed if dough weighs 800g ?
from – hermanus south africa

By: Muhammad Khaki

Muhammad Khaki — Wed, 06 May 2009 18:27:34 +0000

Thanks for this! We’re just starting to introduce theory and practical lessons in our high school and since I get the honor of introducing this new subject, this is a perfect way to tap into a culinary lesson with a broader view of making it fun, interesting, and exciting to teach. Well, that comes from a chef’s perspective but I’m sure my students will love it anyway.

By: Eggy

Eggy — Mon, 27 Oct 2008 07:17:29 +0000

THANK YOU for these tutorials! I’m rather brand new to baking as it is and quite honestly I was getting frustrated not knowing how to make a required starter for recipes I’ve wanted to make… Your tutorials are very informative and helpful!

By: Susan

Susan — Wed, 27 Aug 2008 12:44:46 +0000

balot, if you can be more specific about what is confusing I will try to help!

By: balot

balot — Wed, 27 Aug 2008 03:59:11 +0000

i get the tutorial 1,2,3 understandable but the tutorial 4 I DONT GET IT! pls help me!

By: Susan

Susan — Sat, 24 May 2008 00:59:40 +0000

Kris, thanks for letting me know this was helpful to you!

monchy, you are welcome. The concept of hydration come up over and over again so I think this is one of the most useful applications of BP.

Jane, you’re welcome and thanks for stopping by. I always enjoy your contributions to The Fresh Loaf!