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Bread bakers percentages1/14/2024 ![]() ![]() The percentage of prefermented flour (PFF) is also a common term. As a result, the Baker’s Percentage allows us to concentrate on one ingredient and not worry about how its effects on others. By using baker’s percentages, we can add whatever amount of walnuts we want as long as the ratio of other ingredients remains constant. The percentages will remain the same, but the weights will be reduced in half. To double a recipe, each ingredient should be taken and weighed down by two times its weight. A recipe for two loaves of bread can be reduced to one loaf if you make it half way through. ![]() Using Baker’s Percentages makes it simple to scale a recipe up or down. Simple Weekend Sourdough Bread is an example of a recipe to use. To accomplish this, combine all of the ingredients in the recipe: mix-ins, butter, sugar, oil, and so on. If you’re looking for a measure of the hydration of a recipe, multiply the weight of the water by 100. When a dough hydration of 80% is reached, we instinctively predict that it will be a very wet and sticky dough. We weigh each ingredient in order to ensure that each one is accurate. Using baker’s percentatges (also known as baker’s math or formula percentage) allows a baker to quickly scale up and down a recipe. ![]() Bakers divide each ingredient by its flour weight rather than its total formula weight, allowing each ingredient to be weighed by its own weight rather than its total formula weight. A formula contains a formula based on the weight of the total flour in it. No judgement and no worries, whether you absolutely love Math or shudder at the mention of it, our love of sourdough baking unites us all.Baker’s percent is a mathematical method used to calculate the amount of macro, minor, and micro ingredients in baking. Starter: 400 g of flour x 0.2 (20%) = 80 gĭon’t forget to tag a fellow Math lover or hater and tell me which team you’re on. RECIPE CONVERTED using 400 g flour in totalĤ00 g x 0.5 = 200 g all-purpose or T500 flour (50%)Ĥ00 g x 0.4 = 160 g wheat flour type T850 (40 %) Let’s see what happens.ġ00 % flour: 50% T500 or all-purpose flour, 40% wheat flour type T850, 10% rye flour Your mixture is now 1600 g in total.įROM THEORY TO PRACTICE: adjusting recipes to your liking You get 60% hydration by adding 600 g of water to 1000 g of flour. To get the desired hydration you need to multiply the amount of flour with the desired percentage. Let’s say you want to use 1000g of flour to make bread. Adjust the hydration accordingly, but err on the side of less water at first. Most Slovenian and European types of flour can absorb less water than the flour types available in the USA, Canada, and Australia for example. 1000g of this flour calls for 650g of water. 1000g of this flour calls for 500-550 g water.Ħ5% for whole-wheat flours. 1000g of this flour calls for 600 g water.ĥ0-55% for spelt flour. Different types of flour can absorb more or less water.Ħ0% hydration for all-purpose or T500 flour. ![]() I recommend using lower hydration to start with, and increasing it if needed. Typically for most breads it starts at around 60% of the total amount of flour, give or take. Hydration is the amount of water you add to all your flour. A mixture of 750 g of all-purpose flour, and 250 g of rye flour amounts to 1000g of flour in total. That means your 1000 g of flour count as 100%. Let’s say you want to bake with 1000 g all-purpose flour. The first thing you need to know is that ALL THE FLOUR YOU USE IN A RECIPE counts as 100%. They make it easy to tweak any recipe to your liking. Swipe to learn the basics and get starte(r)d.īaker’s percentages tell you how much water, salt, and starter a recipe calls for based on how much flour your recipe contains. So today in honor of it being International Math Day, let’s tackle Baker’s Percentages and make them work for us. Right now you are probably thinking… Anita, what’s with the math homework, can’t we just bake bread and forget about the numbers? And I get it, we Sourdoughmaniacs mostly prefer a crunchy crust over crunching numbers… but for the best possible sourdough success, a little math is necessary, especially when you are just getting the hang of sourdough baking and figuring out how much of each ingredient to use. ![]()
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