What does the baker's percentage, the baker's percentage is a way to calculate how much ingredients
you need based on the amount of flour that's inside your bread recipe.
So in bakers are determining what their recipe is or how much they need within the recipe.
They always base it on the total amount of flour that's inside the recipe.
The advantages to Wang is that you are able to get a precise measurement every single time and you're
able to replicate the breads that you've made in the past.
You can also scale the bread recipe up or down very easily.
And it's also very easy to understand and easy to do the calculations.
So let's take a look at an example.
So here's an example of a baker's percentage.
You'll notice that the total amount of flour in this recipe is 500 grams.
So we call that 100 percent go then know that we have two different types of flour in our mix, white
flour, which was 450 grams, which represents 90 percent of that 100 percent.
And we also have some whole wheat flour, which is 50 grams, which represents 10 percent of the total
flour.
Then in order to figure out how much hydration we need, we can determine the amount of water so the
amount of water should be the total amount of water compared to the amount of flour.
So in order to figure out the amount, the percent of water to flour, I can just take my total water,
which in this example is 400 grams, the 350 plus the 50, and divide that by 500 and I'll get zero
point eight, which represents 80 percent.
So if I wanted to have a lower hydration dough, meaning I want to have less water in the dough, then
I can adjust these values so that this way I will have a smaller amount of water in that dough.
We do have a calculator on the course that you can use where all these calculations will happen for
you automatically.
All I have to do is just change the amount of hydration and the total amount of flour, and I'll update
all those values for you.
Then for the starter, you can see if there's one hundred grams, which represents 20 percent of the
total 500 grams of flour.
And then salts will only have to gram two percent of salts, which means that we only need 10 grams
because that is two percent of 500 grams.
So this was an 80 percent hydration formula, and if we were to change the amount of water and we can
adjust that and will be able to get a small amount of water.
So, again, to do that calculation, you just take the total amount of water, which in this case is
400 grams.
Divide that by 500 grams and you'll get zero point eight, which represents 80 percent.