Baking percentages calculator9/12/2023 So to add it up: total percentage (tp) = 75 +25 +2.8 +80 +0.4 = 183.2% The total weight (tw) - Step 7 But this way of doing it has the advantage that it is easier to compare recipes. That the total percentage is not 100% as one would assume when adding all ingredients in a recipe. This is the part that makes the lest sense in bakers percentage. You don't usually do this, but it might visualise the principle better. Tfw= 375 g wheat flour + 125 g spelt flour = 500 g total flourĪt this stage we can compare the amounts directly. But it is unusable for calculating the bakers percentage.įirst, we need to convert all the ingredient values into weight - Step 2 This is perfectly normal, and is often used to make the measurements faster in a home kitchen. The above recipe use a mix of weight and volume: gram, dl (100 ml), tsp, pea. The rest of the ingredients of the recipe are then calculated in relation to that total weight. Any flour whatsoever and you add them together and find the total weight. This includes whole flour, flour kernels, whole wheat, rye flour, etc etc. You calculate any ingredients "percentage" relative to the total amount of flour in the recipe. Then the calculations will be all the same. The important thing is that you just use one unit. If you find that confusing then just think of gram (g) as ounce (oz). In the examples below I use the metric system. You can easily change a small part of the recipe in an educated manner and see what effect it has.You will get an instinctive feel for any bread recipe. You'll get easier overview of "patterns" in your recipes so you understand bread better.It's easier to remember recipes as a percentage formula since they are the same regardless of the amount of bread and the size of the loaf.You can easily convert a recipe if you need to make 25 bread instead of 20.You also have to use a bit of math to figure out how to mix your own breads. We can now add water until we get to the required hydration of 63%, and see we need to adjust the recipe to add 339g of water.Baker's percentage formula can be a somewhat confusing because you do not end up at 100% when you add all the percentages together. If we enter 50% hydration for the starter the calculator will work out for you that your total water is 325g, the total flour is 575g, and the hydration is 57%. In this case we add the flour weight on its own, the water as given in the recipe, 300g and our starter, 100g. This time we will assume that although the recipe uses starter at 100% hydration yours is actually 50%. Again we will use my sourdough bread recipe. The second one is for converting recipes where a different hydration of starter is given to yours. (Again don’t forget any water in your starter and/or leaven). Then as you enter amounts for other ingredients such as salt and water the calculator will tell you the percentages. Simply enter the total weight of flour (including any flour in your starter and/or leaven). The first one is a percentage calculator. The hydration impacts many factorsw hen it comes to your bread.įor this reason, we have developed 2nd advanced sourdough hydration calculators. This calculator is for advanced bakers, and is useful if you start using a stiff starter or a higher hydration starter. Love knowledge about bread? You can sign up to The Sourdough Club magazine here.
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