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)

Post a comment » 10 Comments

  1. flour 80
    flour 20
    water 62
    sugar 10
    salt 2
    shortening 3.75 how to work out the water
    milk solds 3

  2. i would just like to know in terms of how many cups is those grams of flour and how many cups for water like

  3. 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.

  4. Ron, .16 divided by 32 is .005, which is 0.5%. The salt is about 4 times the yeast.

  5. 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!!

  6. Thank you for this explanation! This opens up a whole new way of looking at baking. I love that we can mix up any size batch we want with a kitchen scale and a calculator:) (Now maybe I should get another Kitchen Aid…wore out the last one and am back to hand kneading…which isn’t a bad thing. It keeps your abs toned!)

  7. I would like to make 800 gr. Loaves of bread. How do I figure that out with the ingredients?

  8. lol just did your little exercises…. and found to my delight that one of the exercises actually helped me answer a question id had, as to how you work out the percentages for more than one type of flour…. so thanks! id been looking all over the internet for an answer to that question without success!

  9. Hi, I am a student at LeCordon Bleu College of Culinary arts, and am enrolled in a certificate program for Patisserie and Baking. I am currently in a class baking breads and baking percentage is an element in my studies. I utilized your quiz and found that I completed them correctly and enjoyed the process of confirming what I have learned. Math is not my strong suit in life, but this formula is essential to baking properly. I am thankful to your for your site and the comments here are interesting. Please continue your work, as repitition of the formulas as well as application make even math enjoyable and interesting. Thanks…

  10. Hello,
    I am a culinary arts student at Del Tech in Delaware and your great tutorials just helped me pass baker’s math. Do not understand why so many sites complicate the process. I found that “product divided by old weight of flour (move the decimal 2 places) = percentage then multiply by new weight of flour to get new weight of product
    Thank you!

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