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

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Post a comment » 5 Comments

  1. franz f. l. espina on July 25 2008 at 12:03 am:

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

  2. Florine Morgan on February 18 2012 at 11:38 am:

    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. vanessa lewis on August 2 2012 at 07:29 am:

    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. Jessica on December 10 2012 at 08:45 pm:

    This is very helpful. Thank you.

  5. Archer Yates on February 24 2013 at 01:58 pm:

    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?

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