Just like the Total Formula table above, each ingredient is listed with its corresponding weight and baker's percentage. A levain is an off-shoot of your sourdough starter, and the difference is clear: the sourdough starter is the ongoing culture maintained indefinitely, whereas a levain ceases to exist once it's mixed in with your dough (and eventually is baked in the oven). Many bakes here rely on a dedicated preferment, or what's typically called a levain (leaven) when working with sourdough. In addition to the total formula we also sometimes have a preferment such as a levain. if you add all the percentages, you'll get more than 100% 2.if you add all the flour percentages, you'll get 100% (80% + 20%)-and this is always true with baker's percentages: the total flour always adds up to 100%.I included those here, though, so the numbers work out precisely.
For weights, I don't often include sub-gram weights (I round everything up) since most home bakers do not have scales that measure to this precision, and it's not necessary. In the table below, you'll see some typical percentages: the flour adds up to 100% (high protein bread flour at 80% and whole wheat flour at 20%), there's water (usually 60% – 100%), some measure of salt (typically 1.8% – 2.3%), and some preferment percentage. Below is a table you'll typically see here called the Total Formula table it shows the total weight for each ingredient and its corresponding baker's percentage.
Let's use my Simple Weekend Sourdough Bread as an example to work through.
#CONVERTING GRAMS INTO BAKERS PERCENTAGES HOW TO#
Now that we know how to calculate the baker's percentage for a single ingredient, we apply this to all the ingredients in a recipe to fill out the total formula. And you can do this with any ingredient in the recipe: mix-ins, butter, sugar, oil, etc. That'll give you the hydration percentage. Here is how you calculate the baker's percentage for any single ingredient in a bread formula:Īnd that's it! If you want to know what the hydration of a recipe is (i.e., the baker's percentage of the water), just take the total weight of the water, divide it by the total weight of the flour, and multiply it by 100. Calculating The Baker's Percentage of a Single Ingredient
assess a recipe immediately and determine what the end bread might be like when baked (further, it helps us spot gross errors at the formula-creation level).In this way, when we see a dough hydration of 80%, we instinctively know it will likely be a pretty wet dough 1. Instead of ingredients as percentages with respect to everything else, they're with respect to flour only. This means the water, salt, preferment, nuts - everything-is a percentage of the total flour weight.Īnd because we keep flour at the center of everything, it gives us a starting place from which to compare everything. The cornerstone of using baker's percentages is that we weigh each ingredient for accuracy (you are weighing, right?), and their individual weight is related to the total flour weight in a recipe. Baker's percentatges, also known as baker's math or formula percentage, allow a baker to quickly scale up and down recipes, read formulas (recipes) and immediately understand the type of bread it represents, and a way to add and remove ingredients without affecting the entire recipe.
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