Baker’s Percentage Exercises, Part 2

The answers are here. The tutorial is here: Part 1, Part 2.

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 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 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%

    Print with or without images     Comments Feed

Post a comment » 4 Comments

  1. rolls on March 3 2009 at 02:18 am:

    thanks this is exactly what i needed.

  2. Ashley Martinez on May 26 2010 at 02:47 am:

    I always make sure that i get an exercise each day, exercise keeps me fit and healthy.`’-

  3. Polycarbonate : on October 22 2010 at 02:11 pm:

    i always make sure that i take exercise at least 3 times a week`;;

  4. Contact Paper on December 13 2010 at 01:18 am:

    i do a lot of heavy exercise twice a week and it really helped my health to be on excellent condition .,-

Post a comment

  • Bread is the king of the table and all else is merely the court that surrounds the king.
    --Louis Bromfield

  • a few of my baking books

  • make a difference



    Kiva - loans that change lives



    The Hunger Project



    The ONE Campaign



  • music to bake by

    • On the Radio
      Regina Spektor
    • Stir It Up
      Bob Marley
    • I'm In Love With You
      Steve Forbert
    • Excitable Boy
      Warren Zevon
    • The Only Living Boy in New York
      Simon & Garfunkel

  • copyright

    This work is © 2007 – 2011 by Wild Yeast. If you would like to use something you see here, please ask me.