Concept
Baker's percentage
You might say: baker's math, formula percentages
Each ingredient written as a percentage of the total flour weight, with the flour at 100%.
- What it does
- Lets bakers scale a formula and compare doughs by dividing each ingredient's weight by the flour's weight.
- Ask
- What is each ingredient as a percentage of the flour?
What to look for
- Flour listed as 100% and the column adding to more than 100%
- The same ratios remain while batch weights change
Sources
- King Arthur Baking, Baker's Percentage, Baker's Percentage
In using baker's percentage, each ingredient in a formula is expressed as a percentage of the flour weight, and the flour weight is always expressed as 100%.
- King Arthur Baking, Baker's Percentage, Baker's Percentage
To determine the percentage of the other ingredients, we divide the weight of each one by the weight of the flour, and then multiply the result (which is in decimal form) by 100 to convert it to a percent.
- King Arthur Baking, Baker's Percentage, Baker's Percentage
Second, it is quite easy to scale a formula up or down when we are working with baker's percent.
- King Arthur Baking, Baker's Percentage, Baker's Percentage
This common language enables the baker to not only communicate with other bakers, but also makes it possible to quickly assess a formula simply by seeing the percentages used.
Use it on your project
teardown-apply: hold "Baker's percentage" (bakers-percentage) from the teardown at https://teardownatlas.com/bread/ against my project
Paste it into a coding agent that has the teardown skills.
An AI agent wrote this map with the teardown skill. It can contain errors: check the sources before you rely on a part. About and legal