Baker’s Percentage Exercises, Part 2, With Answers

Answers to exercises for Part 2 of the Baker’s Percentage Tutorial.

Exercise 1

Consider this recipe:

  • Flour 1000 g
  • Water 680 g
  • Yeast 30 g
  • Salt 18 g

Express this recipe as a BP formula.
What is the hydration of this dough?
The type of yeast is not specified. What type do you think is intended?

Exercise 1 Answer

  • Flour 100%
  • Water 68%
  • Yeast 3%
  • Salt 1.8%

The hydration is 68%.
The yeast percentage is 3%. This probably means that fresh yeast is intended, because 3% would be quite high for active dry or instant yeast.

Exercise 2

Consider this formula:

  • Flour 75%
  • Whole wheat flour 20%
  • Whole rye flour 5%
  • Water 50%
  • Milk 10%
  • Instant yeast 1%
  • Salt 2%

What is the hydration of this dough?
What type of dough do you think this is?

Exercise 2 Answer
The hydration is 60% (50% water + 10% milk).
60% hydration is quite low, especially given that this formula contains 25% whole grain flour (remember that whole grain flours absorb more water than white). This is probably a bagel or similar dough.

Exercise 3

What questions are raised for you by the following formula?

  • Whole wheat flour 50%
  • Rye flour 10%
  • Semolina flour 10%
  • Water 75%
  • Fresh yeast 2.5%
  • Salt 0.2%

Exercise 3 Answer
I know there is an error in the formula because the flour percentages do not add up to 100%. Also, I wonder if there may be an error in the salt, because 0.2% is quite low (although not unheard of).

Post a comment » 7 Comments

  1. I HAVE ENJOYED YOUR EXERCISES AND CLEAR UNDERSTANDING OF HOW TO DO BP. I AM A STUDENT IN BAKING AND NOW I FEEL CONFIDENT TO DO BP. NOW I LOOK FORWARD TO MORE EXERCISES. THANK YOU SO MUCH.

  2. Great information on the BP tutorial … thank you. Could you tell me how to work the formula using a sour dough starter please.
    Thanks again.
    Wazza

  3. In exercise 1, would not the total dry ingredients equal 1048 grams?
    * Flour 1000 g
    * Water 680 g
    * Yeast 30 g
    * Salt 18 g
    Flour 1000g
    Yeast 30g
    Salt 18g
    Total dry ingredients =1058g
    therefore 680g water divided by 1048 g dry ingredients= .65 or 65%
    Then the hydration should be 65%, not 68%?

  4. Ron, the percentage calculations are based on the amount of flour, not of all the dry ingredients. Although sometimes what counts as “flour” is open to interpretation (for example, an ingredient like cornmeal usually is included but sometimes isn’t, and nut meal often isn’t but sometimes is), yeast and salt are never included.

  5. Thank you very much for your helpful posts !!!!

  6. Hi there!!! Stumbled onto your tutorials and am very grateful I did. I am in a baking and pastry program and need some help using BP when there isn’t a weight given for the flour, just a total weight for the whole recipe. What formula do I use?

  7. Hi, I just want to thank you for taking the time out to help us better understand BP.

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