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Bakers Percentages - A Review
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Flour is the primary ingredient in calculating bakers percentage and is always set as 100% of the recipes ratio. This means if we have 16 ounces of flour for the entire recipe then that is our 100% start. We then have 10 ounces of water which is a ratio of our 16 ounces of flour. To get the bakers percentage we divide the 10oz water by the 16oz flour and multiply the result times 100 or (10/16)*100 = 62.5%. That's all bakers percentage really is!
One thing to keep in mind when calculating bakers percentages is the numbers will never total 100%. We're only calculating ratios of each ingredient to the flour. These new numbers we came up with are very useful when we need to scale a recipe. They also teach us how to understand our recipe a little better by showing us the recipe ratios. If we know and understand these ratios then memorizing ingredient amounts becomes less necessary. Once we know the percentage of the water to flour we can now also adjust our hydration level to account for flour changes or new recipe additions.
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