Baker’s percentage, also known as baker’s formula or baker’s math, is a method used in baking to express the ratio of ingredients in a recipe based on the weight of the flour. It is a standardized way of measuring and scaling ingredients in professional baking.
In baker’s percentage, the weight of the flour is always considered 100%, and all other ingredients are expressed as a percentage of that weight. This allows bakers to easily scale recipes up or down based on their needs.
For example, if a recipe calls for 500 grams of flour, 300 grams of water, 10 grams of salt, and 5 grams of yeast, the baker’s percentage would be calculated as follows:
- Flour: 500 grams (100%)
- Water: 300 grams (60%)
- Salt: 10 grams (2%)
- Yeast: 5 grams (1%)
By using baker’s percentage, bakers can adjust the quantities of ingredients while maintaining the same ratios. This is particularly useful when scaling recipes for different batch sizes or when developing new recipes.
Baker’s percentage is widely used in professional baking to ensure consistency and accuracy in recipe formulation. It allows bakers to easily calculate and adjust ingredient quantities, maintain proper hydration levels, and achieve desired texture and flavor in their baked goods.
