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Bakers Percentage Help!

post #1 of 4
10/15/05 at 7:17am
Thread Starter 
I have a recipe that calls for 10% of a specific ingredient. Has the ingredient but only says add 10%. How do I figure this?
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post #2 of 4
10/16/05 at 8:25am

Baker's percentage

Baker's percentage is always figured based on the flour in the recipe. For instance if your recipe calls for1# flour the that = 100% and all other ingredients are listed as a percentage of the 1# so 10% of one pound would be 1.6 oz or 45.3g.
Does that help?
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post #3 of 4
10/16/05 at 10:09am
As sucrechef points out, baker's % are based on the total flour weight in a formula. They can be a bit confusing as the total baker's % of all the ingredients in a formula will usually add up to more than 100%. Pay no attention to the man behind the curtain! Just remember that each ingredient has a unique raltionship to the flour. One thing that you do have to have is a scale. Baker's % are designed to be used with weights, not measures.
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post #4 of 4
10/30/05 at 5:29pm
Thread Starter 
Thanks to both of you. That helps a lot.
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