Baker’s Percentage Exercises, Part 3, With Answers

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 Answer

The 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 Answer

The 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