Comments on: Baker’s percentage demystified

By: Brodie

Brodie — Fri, 29 Oct 2021 18:17:04 +0000

To clarify: the formula extends beyond just bread and works for cakes and pastry as well. But a recipe may call for a certain amount of frosting or a particular amount of a pastry cream.
I have found conversion tables and started to understand the formula enough to start converting all of my recipes into formulas but it would be nice to be able to do that with recipes that don’t contain flour as well

By: BRODIE

BRODIE — Fri, 29 Oct 2021 17:22:45 +0000

What happens to the formula if there is no flour involved? eg. Frosting or custards

By: Nir

Nir — Sun, 20 Dec 2020 09:01:50 +0000

In reply to Suzanne.

Per your request – a link to a baker’s percentage calculator 🙂
appia.co.il/calcu…uage=en-us

By: Suzanne

Suzanne — Fri, 06 Nov 2020 20:09:18 +0000

Why not help all of us novice bread makers and get an app?
I appreciate your column, but worry it will all be lost one day! Many thanks Suzanne

By: Suzanne

Suzanne — Fri, 06 Nov 2020 20:05:53 +0000

I bought 500 gm of diagnostic malt flour, with the aim to make a malt loaf! I’ve found I got it totally wrong! I use a 200lb bread machine, and don’t know how much of the malt powder to add, and whether I have to decrease the flour, or increase the water? and what about yeast? Do I do anything to that?
I enjoyed your price on bread making, it’s only since the pandemic I’ve taken up making my own bread, but it seems like an everlasting journey of learning! Dose it get easier? Would appreciate your opinion!
Many thanks Suzanne Hunt
sjh-suzanne@hotmail.co.uk
UK 07484815486

By: Weekend Bakers

Weekend Bakers — Mon, 03 Aug 2020 14:42:05 +0000

In reply to Harry Posthumus.

Hello Harry,
If you look at other recipes like this one:
www.weekendbakery.com/posts…-favorite/
you will see all kinds of other ingredients like sugar, honey, oil, butter, egg and so on.

By: Harry Posthumus

Harry Posthumus — Mon, 03 Aug 2020 14:19:08 +0000

I do not see any amount of sugar /Shortening in your recipes

By: Weekend Bakers

Weekend Bakers — Sun, 14 Jun 2020 07:56:50 +0000

In reply to Joanna.

Yes, egg is part of the calculation as you can also see in this recipe for example:
www.weekendbakery.com/posts…d-version/
Egg contains water (the egg white is about 90% water) and fat (the yolk) so you can also look at it as adding extra liquid and fat to your mixture.
Increasing hydration is mainly done by adding more liquid. You can easily do this in our dough calculator you see with the above recipe for example. You open the calculator and change the water % and see how much water you need to add and what the total hydration for the recipe is.

By: Joanna

Joanna — Wed, 10 Jun 2020 08:49:59 +0000

Hi, may i know how about the egg? Do you calculate in it or is it just an additional and will not affect anything? And if i want to increase the total hydration of the original recipe, should i adjust the total of flour, and butter and yeast too? If yes, may i know how to calculate it? Thank you.

By: Weekend Bakers

Weekend Bakers — Tue, 19 May 2020 14:35:15 +0000

In reply to lawson baron. Thank you Lawson, we are happy we grew up baking with the metric system and scales, it makes consistency in baking so much easier.

By: lawson baron

lawson baron — Sun, 17 May 2020 13:52:38 +0000

The weight of flour varies depending on the recipe book. My old Fleishmann’s
Book weighs flour at 150 gm/cup. Other books have no comparison ( much older books, before Canada adopted metric system.) The baker’s formula will be very useful to me in future.
Lawson.

By: Rajh

Rajh — Thu, 07 May 2020 19:38:00 +0000

I get really impressed

By: Weekend Bakers

Weekend Bakers — Fri, 06 Sep 2019 19:18:19 +0000

In reply to Jerry. Instant yeast is a dry yeast Jerry.

By: Jerry

Jerry — Mon, 02 Sep 2019 18:10:49 +0000

Thank you for doing that for me.
I think I have it know. Is the yeast dry or using a stater yeast?
This way now if I want to use less water that’s all I have to do is then used a calculator.

By: Weekend Bakers

Weekend Bakers — Sun, 11 Aug 2019 18:07:41 +0000

In reply to Lilian. Hello Lilian, When looking at bakers percentage you look mainly at the ratio of flour, water and salt (butter and yeast). These need to balance and need to be worked out for the dough to work. The other ingredients that you mention, are added extra's and not a substitute for part of the flour for example. So you can calculate what percentage they are compared to the amount of flour, but in general it will not have impact on the actual dough. For example, when you make raisin buns, you can put in 100, 200 or 400 grams of raisins but the actual amount of flour, water and salt used, stays the same, you will just have a more or less filled raisin bun.

By: Lilian

Lilian — Fri, 09 Aug 2019 11:15:37 +0000

Thank you for the information really learnt a lot. My question is how do I know the percentage amount of recipe if I am adding a nut , coconut e.t.c

By: Weekend Bakers

Weekend Bakers — Tue, 16 Apr 2019 06:54:06 +0000

In reply to Nancy Wong.

Hallo Nancy,
Heb je een recept voor ogen? Onze ideale verhouding is ongeveer 25% voordeeg op het totaal, maar nooit meer dan 50% is het advies. Wij gebruiken altijd een combinatie van tarwebloem en meel, omdat het maken van een 100% volkorenbrood een hele uitdaging is, vooral met 100% spelt. Dat heeft te maken met de vezels en de (soort) gluten. Het ligt er ook aan wat je doel is en wat je lekker vindt. Een echt 100% volkoren(spelt)brood zal een zwaarder, compact brood opleveren, maar gesneden in dunne plakjes kan dat ook gewoon lekker zijn om te eten.
Kijk eens naar ons recept en onze methode:
www.weekendbakery.com/posts…esembrood/
Misschien kun je het als basis gebruiken.
Succes ermee en veel geluk!

By: Nancy Wong

Nancy Wong — Wed, 10 Apr 2019 20:18:45 +0000

Ik wil graag volkoren spelt zuurdesem brood bakken, hoe is de verhouding tussen desemstarter en meel. Moet er altijd bloem erbij? Ivm zwangerschapsdiabetes moet ik zoveel mogelijk volkoren eten.

By: Weekend Bakers

Weekend Bakers — Thu, 04 Apr 2019 07:12:47 +0000

In reply to Leslie Aguilera. Do you have the amounts for us that you are referring to?

By: Leslie Aguilera

Leslie Aguilera — Wed, 03 Apr 2019 21:10:29 +0000

How would I find the ingredients weight in grams when they provide yield amount and total percentage