Baker’s Percentage Exercises, Part 1, With Answers
Express each list of ingredients in baker’s percentage.
The exercises without answers are here. The tutorial is here.
Exercise 1
- 700 g flour
- 386 g water
- 50 g egg
- 28 g fresh yeast
- 7 g salt
Exercise 1 Answer
Total flour = 700 g
- Flour 100% (700/700)
- Water 55% (386/700)
- Egg 7% (50/700)
- Fresh yeast 4% (28/700)
- Salt 1% (7/700)
Exercise 2
- 2 pounds flour
- 18 ounces water
- 2 ounces milk
- 3 ounces butter
- 0.16 ounces instant yeast
- 0.7 ounces salt
Exercise 2 Answer
Total flour = 2 pounds = 32 ounces
- Flour 100% (32/32)
- Water 56% (18/32)
- Milk 6% (2/32)
- Butter 9% (3/32)
- Instant yeast 0.5% (0.16/32)
- Salt 2% (0.7/32)
Exercise 3
- 500 g white flour
- 250 g whole wheat flour
- 250 g spelt flour
- 700 g water
- 10 g instant yeast
- 20 g salt
Exercise 3 Answer
Total flour = 500 g + 250 g + 250 g = 1000 g
- White flour 50% (500/1000)
- Whole wheat flour 25% (250/1000)
- Spelt flour 25% (250/1000)
- Water 70% (700/1000)
- Instant yeast 1% (10/1000)
- Salt 2% (20/1000)
flour 80
water60
yeast
flour 20
water 62
sugar 10
salt 2
shortening 3.75 how to work out the water
milk solds 3
i would just like to know in terms of how many cups is those grams of flour and how many cups for water like
In exercise # 2, I get 1% Yeast .16 divided by 32=.16
Which is consistent with the salt percentage.
You have approximately twice as much salt.
Ron, .16 divided by 32 is .005, which is 0.5%. The salt is about 4 times the yeast.
thanks!!! I think you’ve just saved me on my baking exam…….. I’m a culinary student who doesn’t quite get this baking thing, at least the mathematical part. Have you ever thought of working on a text book? The ones that are required (“On Cooking” and “On Baking” from Pearson) are so dry and confusing in many areas. Maybe you could put a logical spin on things for a change! Thanks again!!