Comments on: Baker’s Percentage Tutorial, Part 4

By: Dan

Dan — Wed, 27 Mar 2013 11:52:47 +0000

You are a legend!! I can’t tell you how much you have helped me in order to aid my job..thank you

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.)