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What does the baker's percentage, the baker's percentage is a way to calculate how much ingredients

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you need based on the amount of flour that's inside your bread recipe.

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So in bakers are determining what their recipe is or how much they need within the recipe.

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They always base it on the total amount of flour that's inside the recipe.

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The advantages to Wang is that you are able to get a precise measurement every single time and you're

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able to replicate the breads that you've made in the past.

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You can also scale the bread recipe up or down very easily.

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And it's also very easy to understand and easy to do the calculations.

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So let's take a look at an example.

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So here's an example of a baker's percentage.

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You'll notice that the total amount of flour in this recipe is 500 grams.

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So we call that 100 percent go then know that we have two different types of flour in our mix, white

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flour, which was 450 grams, which represents 90 percent of that 100 percent.

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And we also have some whole wheat flour, which is 50 grams, which represents 10 percent of the total

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flour.

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Then in order to figure out how much hydration we need, we can determine the amount of water so the

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amount of water should be the total amount of water compared to the amount of flour.

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So in order to figure out the amount, the percent of water to flour, I can just take my total water,

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which in this example is 400 grams, the 350 plus the 50, and divide that by 500 and I'll get zero

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point eight, which represents 80 percent.

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So if I wanted to have a lower hydration dough, meaning I want to have less water in the dough, then

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I can adjust these values so that this way I will have a smaller amount of water in that dough.

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We do have a calculator on the course that you can use where all these calculations will happen for

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you automatically.

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All I have to do is just change the amount of hydration and the total amount of flour, and I'll update

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all those values for you.

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Then for the starter, you can see if there's one hundred grams, which represents 20 percent of the

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total 500 grams of flour.

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And then salts will only have to gram two percent of salts, which means that we only need 10 grams

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because that is two percent of 500 grams.

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So this was an 80 percent hydration formula, and if we were to change the amount of water and we can

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adjust that and will be able to get a small amount of water.

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So, again, to do that calculation, you just take the total amount of water, which in this case is

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400 grams.

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Divide that by 500 grams and you'll get zero point eight, which represents 80 percent.