![]() In a “professional” recipe, individual ingredients are presented as percentages in a baker’s formula. Here is a link to a blank baker’s formula spreadsheet, which you can import into Google Sheets or Excel for your own baker’s formula. I prefer to use a spreadsheet to build a formulate my recipes. Using accurate scales like these makes it easy to scale down larger recipes with precision.Īpart from scales, you’ll need a notepad and (probably) a calculator to work out the calculations. These scales measure at 0.01 of a gram accurately and don’t cost much. I’d go for them every time!įor ultimate precession, you may like to get yourself a set of jewellery scales for measuring smaller quantities. They are durable, hard-working, accurate and affordable. If you don’t have a good set of scales, this set from My-weigh are fantastic. So if you don’t fancy measuring your flour with a teaspoon, you’ll need to use scales! It’s not accurate, and when using a baker’s formula, you can only use one measurement. It is not advised to use cups and spoons to measure your ingredients. 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. What do I need to use baker’s percentages? Assess a new recipe to foresee any potential issues.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. Not restricted to bread, baker’s percentages can also be used to prepare cakes and other baked goods. The total flour used in a recipe will always be 100%, and the ingredients are listed as percentages to produce a baker’s formula. It’s a top read! Baker’s percentage definitionīaker’s percentages (often referred to as “Baker’s math”) display each ingredient in a bread recipe as a percentage based on the total amount of flour. ![]() So enjoy this guide on baker’s percentages and formulas. ![]() But once you’ve got it, you’ll realise they are pretty easy and vital to scale up or down a bread recipe. ![]() I know many bakers struggle to understand the point of using percentages and how to use them. Baker’s percentages are challenging to get your head around at first. ![]()
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