Baker’s Percentages Made Simple: The Key To Perfect Baking | Matthew James Duffy
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How to calculate Baker's percentage.
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One of the most valuable things I learned in culinary school was how to calculate and use baker's percentages! If you aren't familiar with the concept, baker's percentages or baker's math is a way of calculating a recipe formula where each ingredient is represented as a percentage as it relates to the amount of flour in the recipe. This skill is extremely helpful if you ever want to develop your own recipes, or if you are interested in getting in-depth into bread baking. DETAILED POST & BAKER'S
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The Baker’s Percentage is a valuable tool that simplifies recipe formulation and allows for easy recipe adjustments. By expressing each ingredient’s weight as a percentage of the total flour weight, bakers can quickly analyze and modify recipes to suit their preferences or production requirements. The Baker’s Percentage also helps bakers understand the dough’s hydration level, enabling them to achieve the desired texture and consistency in their baked goods. Take a look at our full blog post on
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Struggling with baker’s percentages? Let’s make it simple! Baker’s math can look intimidating at first… But once you get it, it gives you total control over your dough! Here’s how it works: In baker’s math, flour is always 100%. Everything else—water, salt, starter—is measured as a % of that flour weight. So if you use 1000g of flour… 💧 70% water = 700g 🧂 2% salt = 20g 🌾 20% starter = 200g It’s not about volume—it’s all by weight for accuracy. This lets you: ✅ Adjust hydration levels ✅ Scale
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