Bakers Percentages – Reboot

And yes, every time I get close to Bakers Percentages, it looks a lot like this …   Incomprehensible,  compelling, and frustrating…

Whilst Wikipedia has a most scholarly write up, I’ll go with most basic of calculations, the weight of the fluid (water usually) divided by the weight of the flour.  And thence multiply by 100 for a percentage.  You will find that some simple choices will make this a simple item to accomplish.

1. Always weight your ingredients
2. Use Metric
3. Pre-calculate your needs
4. Keep a handy table of these

[table id=1 /]

I’ve used a basic formula here for flour, water, salt and yeast.  Whilst these will generate an acceptable end result, one will need to modify based on the protein content of the flour, ( this can vary from brand to brand, and bag to bag, so add 80% of the liquid to start and adjust with the remaining for a proper feel. )

What is proper feel?  That comes from experience and  as Dean Martin Said:

So you have the basics, now go play and enjoy.