Breaking Down Baker's Percentages | Baker's math, dough hydration, baking formulas
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 PERCENTAGE CALCULATORS► https://bakerbettie.com/basics-bakers... ------------------------------------------------------------------------- ORDER THE BAKER BETTIE COOKBOOK! Amazon- http://bit.ly/BetterBakingBook Bookshop- http://bit.ly/Betterbakingbook Barnes and noble- http://bit.ly/BetterBakingbook Chapters indigo- http://bit.ly/BetterbakingBook Indiebound- http://bit.ly/betterbakingbook ------------------------------------------------------------------------- SUBSCRIBE ► https://www.youtube.com/c/BakerBettie... Online Baking School ► https://betterbakingschool.com/ Vintage Kitchen Shop ► https://www.etsy.com/shop/BakerBettie... ------------------------------------------------------------------------- Timestamps: 0:00 Intro 0:32 What are baker's percentages? 1:27 How to calculate baker's percentages 2:40 Calculating baker's percentages in basic bread recipe 3:42 Why baker's percentages are useful 4:13 How to calculate ingredient amounts from baker's percentages 5:43 Calculating final dough hydration for sourdough 8:25 Outro --------------------------------------------------------------------------- Practice Recipe: Flour = 240 grams Sugar = 200 grams Baking Powder = 10 grams Salt = 1 gram Vanilla = 5 grams Egg = 50 grams Oil = 113 grams --------------------------------------------------------------------------- FOLLOW ME ON: TikTok: / bakerbettie Facebook: / bakerbettie Instagram: / bakerbettie Email Subscription: https://bit.ly/2RJS1ZA Website: http://BakerBettie.com
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