Baker’s Percentage Exercises, Part 1

Express each list of ingredients in baker’s percentage.

The 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 2

  • 2 pounds flour
  • 18 ounces water
  • 2 ounces milk
  • 3 ounces butter
  • 0.16 ounces instant yeast
  • 0.7 ounces salt

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

Post a comment » 7 Comments

  1. im a culinary student and failing at my QFP can you teach me more

  2. I’m a Culinary Arts student at LATTC in Los Angeles Ca. I need help with the concept of the Baker’s Percentage or I will never be a Good Top Chef in my & my family eyes I want to know that I know that I know without any doubts. Please help me

  3. I am a culnary art student in Mendota Heights MN.and I plan to open a reasturant so i need to be well rounded and need to know all i can about cooking and baking

  4. This is very helpful. Thank you.

  5. How do we account for the different flours ability to absorb water. Whole wheat flour is greater than white bread flour, spelt is greater than whole wheat, and rye is greater than spelt, but how much greater. What happens when we start substituting different flours?

  6. thanks for the great tutorial and practice questions.
    really appreciate the time you take to teach and clarify concepts that are strange to a newbie like me.
    I think I would go back to my day job compounding complex IV solutions then deal w/BP, but the smell of freshly baked bread makes this math struggle worthwhile. :)

  7. [...] In the meantime, in case you want to be as geeky as me, click here for a few practice exercises. [...]

Post a comment

  • ... no Yoga exercise, no hour of meditation ... will leave you emptier of bad thoughts than this homely ceremony of making bread.
    --M.F.K. Fisher, The Art of Eating

  • a few of my baking books

  • copyright

    This work is © 2007 – 2012 by Wild Yeast. If you would like to use something you see here, please ask me.