It is sometimes called formula percentage, a phrase that refers to the sum of a set of baker's percentages. It is also referred to as baker's math, and may be indicated by a phrase such as based on flour weight. But if you know the weight of the ingredient you want to add or remove, we can remove this accurately.Baker's percentage is a notation method indicating the proportion of an ingredient relative to the flour used in a recipe when making breads, cakes, muffins, and other baked goods. To prevent a slightly sticky dough, I’ll usually reduce the percentage of water in the formula by 2%. If you feel you need to reduce or increase the amount of water or any other ingredient in a recipe using a baker’s formula makes it easy. You be you! If I want to adjust my recipe to use less water, how do I do this? Most home bakers prefer to just weigh their starter which is why I’ve shared this version till the end. Calculating the recipe this way provides more accuracy in terms of hydration, but as some of the started weight will evaporate, it’s not always as accurate as you think. It uses the chéf method that takes a mature starter and is “built it up”. Often in professional recipes, the starter is built up, and the refreshments are included in the formula: Ingredient Bakers % 1st refreshment 2nd Refreshment Main dough Mature starter 0.4 2 Flour 17.2 10 75 Water 12.8 8 60 Starter 150 Flour 83 415 Water 56 280 Salt 2 10 Total dough 705 Ingredient Bakers % Refreshment Main dough Flour 17.2 86 Water 12.8 64 Starter 150 Flour 83 415 Water 56 280 Salt 2 10 Total dough 705 Here’s what a sourdough recipe would look like: Ingredient Bakers % Recipe STARTER Flour 17.2 86 Water 12.8 64 DOUGH Flour 83 415 Water 56 280 Salt 2 10 Total dough 705 For 150 grams of starter, this would be 86 grams flour and 64 grams of water. If you prefer a stiffer starter and use a ratio of 1:4:3, the ratio is 4 parts flour and 3 parts water, or (100/7 * 4) 57% flour and (100/7 * 3) 43% water. If you use 150 grams of starter in your recipe, you should enter in your formula: 75 grams of flour and 75 grams of water. To do this the easy way, look at the ratio that you feed your starter, ignoring the amount of old starter.įor example: If you feed your starter in a 1:1:1 ratio of starter, flour and water, the starter is deemed to be 50% flour and 50% water. As when using preferments, the water and the flour in the starter should form part of the recipes’ formula. You can use a baker’s formula with sourdough recipes. How to use a baker’s formula with sourdough You won’t be able to use pounds and ounces. It is possible to use imperial however you will have to do all your calculating in one denomination. It’s best to calculate baker’s percentages by weight in grams as the metric system is much easier to calculate. Assess a new recipe to foresee any potential issues What do I need to use baker’s percentages?.Increase or decrease the batch size of the recipe.Adapt the number of ingredients in an existing recipe to suit your environment.Downsize commercial bread recipes to use at home.To simplify the advantages of using bakers percentages in a list: Thus bakers’ percentages are absolutely vital to baking bread commercially. This means that any recipe can be scaled up or down with exact precision. Using a baker’s formula ensures that no matter the size of the dough, the ratio of ingredients is always the same. It’s much easier to have a baker’s formula at hand to do this calculation than to work it out in your head! For example, you might want to lower the water by 3% when using a particular flour to avoid a sticky dough. As baker’s percentages are based on the weight of the flour required, these things are easier to work out.īaker’s percentages also make adjusting recipes much more manageable. But what if you wanted to change the amount of dough made by 10% to fit your bread tin better or make bigger or smaller batch sizes? This is where baker’s percentages are useful. To double a recipe provided in grams, ounces, or cups is pretty simple.
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