Answers to exercises for Part 3 of the Baker’s Percentage Tutorial.

**Exercise 1**

Consider this formula:

- White flour 50%
- Whole wheat flour 20%
- Semolina (flour) 30%
- Water 70%
- Instant yeast 1.5%
- Salt 2%

How much of each ingredient would you use if you wanted to make 1400 g of dough?

Exercise 1 AnswerThe total % is 173.5.

Total Flour Weight is (1400/173.5) x 100 = 807 g.

Use the TFW to calculate the amount of each ingredient:

- White flour: 404 g (50% x 807)
- Whole wheat flour: 161 g (20% x 807)
- Semolina: 242 g (30% x 807)
- Water: 565 g (70% a 807)
- Instant yeast: 12 g (1.5% x 807)
- Salt: 16 g (2% x 807)

**Exercise 2**

Consider this formula:

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

If you only have 50 g of milk left in your refrigerator, how much dough can you make? How much of each of the other ingredients would you need?

Exercise 2 AnswerThe 50 g of milk accounts for 10 parts of the dough, so each part is 5 g (50/10).

The total number of parts (total %) is 163, so 815 g of dough can be made (5 x 163).

The flour is 100 parts, so the Total Flour Weight is 500 g (5 x 100).

Use the TFW to calculate each ingredient:

- White flour: 375 g
- Whole wheat flour: 100 g
- Whole rye flour: 25 g
- Water: 250 g
- Milk: 50 g
- Instant yeast: 5 g
- Salt: 10 g