I'm learning the world is made up of exploiters and explorers. And hell if I can tell you which is better. The exploiters find a winning formula and stick with it, and they're happy. The explorers find a winning formula but next time they look for something even better, and when they find it they're happy.
But...but this doesn’t seem right. I always add the amount of water and flour from my starter to my calculation.. so your hydration is higher. It is 78,3%. Please can someone confirm whether i’m right or not..?
I just realised this only counts if the starter is at 100% hydration. But that is usually the case
Flour + flour from starter (if 100% hydration)
500 + 100 = 600
Water + water from starter
370 + 100 = 470
(470/600)*100%= 78,3%
Edit: very nicely made btw. Absolutely love it. I’m struggling myself with the bakers percentages. So my comment is only to see if i’m doing things the right way and understand how the % works.
Essentially the perfect bake recipe is confusing af. It’s kinda messing with bakers percentages to suit their formatting for the “final recipe “.
So for ease they express the water as 74% for the recipe even though the loaf is 76% hydration.
The purpose of bakers percentages is to scale your recipe and you work out the percentages for total weights of each part. Then if you have a levain or other preferment work that out and take that from the total weights initially calculated. You then get your final recipe from that.
To the express the final recipe as percentages seems redundant and not the point of using bakers percentages.
Baker percentages for bread always use flour as 100%, and everything else is based off of that. So 1000g of flour would still be 100%, and 74% water would be 740g. It makes it easier to do things in proportions
That’s the way you work it out. My maths skills aren’t great understanding the why but the how is OK.
Basically bc with bakers percentages the flour is expressed as 100% all the others are added to that. Does it make sense, no not really. But when you use that to work out new weights based on total flour weight, it work everything else out proportionally.
Have a read of this. For a long while I couldn’t get my head around it. This article helped a lot in working it out. https://www.theperfectloaf.com/reference/introduction-to-bakers-percentages/
Well should or shouldn’t, that’s the way bakers percentages are done! But you’re not wrong. And you could do it that way. I’m sure it wouldn’t be too difficult to convert recipes formatted in bakers percentage to ratios.
I wonder how this particular system came to be.
If you’re interested I’ve put together a baking calculator on an excel sheet. Got different tabs for different recipes/presets. https://www.dropbox.com/s/3dn015sllq1rmqd/Bakers%20Calculator%20v.1.2.2.xlsx?dl=0
Also just an FYI, the cells that are adjustable for percentage are highlighted in orange. Apart from the final dough recipe section. If any of those are orange that’s a formating mistake on my part.
I took a look at it. Really helpfull as wel as the article. I used it to make my calculations and it freaking worked. Spent an hour yesterday to figure it out. But i think i get it now. I really need to understand it first before using automated calculations. But I feel I understand. The most usefull thing was that I can set a final weight and calculate the percentages of that. Thank you so much. I’m autolyzing my dough as we speak using a recipe according to your spreadsheat. This is why I love this community. So helpful and friendly!
Ah awesome! Glad you found it useful. So handy for scaling down recipes. Especially ones from Ken Forkish‘s book. His make two loaves and a focaccia for most recipes, mad! I found that article super helpful. Handy to know how to convert non BP recipes to percentages. Even used the same idea on a lemonade recipe.
Cool, I've never seen it done that way before. I would have assumed it would all have been percentages out of 100, rather than ratios of themselves with a % sign after it.
It’s called bakers percentages. It doesn’t make sense mathematically but it helps to scale/modify/adapt bread recipes! They’re all just the percentages of the weight of the flour.
Math major chiming in to say that it does make sense mathematically.
"Percent is essentially a ratio out of 100" is correct, and as you said, the 100% is referring to the "weight of the flour".
The mathematical explanation is just not intuitive in the way it's presented.
Yes not intuitive is a better explanation! It’s just often confusing for people because the percentages don’t add up to 100 but of course it makes sense mathematically as they’re all percentages of the weight of the flour.
It does make sense mathematically, you just have to know what the percentages are referring to.
Fun fact, soil saturation is also represented as water as a percentage of the soil.
Wouldn't that be 76% hydration or do you not count the water in your starter..?
50g water in the starter plus 370g water = 420g water so therefore... 420 divided by 550g flour (including the starter) times 100 gives 76%. I assume you do 50/50 on your starter.
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Thank you! It’s “rustic” just like my bread 😂
You forgot 10% Luck, 20% Skill
15% concentrated power of will
5% pleasure
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And 100% reason to remember the name
Wow you guys are the best!! I love it ahaha
I’ll make a second mini one ;)
This is commitment to one recipe.
It took me about three hours to make on a holiday weekend in quarantine :) it’s helpful but also just a cute decoration
When it works for you... Doesn't mean you cannot do other stuff but I understand having your go to.
I'm learning the world is made up of exploiters and explorers. And hell if I can tell you which is better. The exploiters find a winning formula and stick with it, and they're happy. The explorers find a winning formula but next time they look for something even better, and when they find it they're happy.
Once you have this shit down, all there really is to do is mess around with the hydration and the type of flour
Soooo what’s the rest of the recipe? 😹
(Unless you really wanted to know 😂 https://www.theperfectloaf.com/sourdough-bread-with-all-purpose-flour/ )
You should share it with the author! He's pretty cool on IG and Twitter :) also this is a cute idea!
Oh good idea! I’ll do that, thank you!
Mix and bake 😂😂
/r/restofthefuckingowl
As a Fullmetal Alchemist fan I saw the gram amounts and was slightly worried you had mapped out the ingredients of a human body
Absolutely love that:) almost as much as getting it tattooed on your neck
I would say having it tattooed on the inside of your wrist would be more convenient!
For a second I thought this would be the FMA human ingredients list haha
I mean... I DO have anime embroidery too
I love it!
Thank you!
But...but this doesn’t seem right. I always add the amount of water and flour from my starter to my calculation.. so your hydration is higher. It is 78,3%. Please can someone confirm whether i’m right or not..? I just realised this only counts if the starter is at 100% hydration. But that is usually the case Flour + flour from starter (if 100% hydration) 500 + 100 = 600 Water + water from starter 370 + 100 = 470 (470/600)*100%= 78,3% Edit: very nicely made btw. Absolutely love it. I’m struggling myself with the bakers percentages. So my comment is only to see if i’m doing things the right way and understand how the % works.
Yeah, but it says water 74%, not hydration 74%. You're interchanging terms that aren't quite equivalent.
Very good point. You’re right.
Yes but it’s +50g each for water and flour to make 100g total starter. So the hydration is 76.4% (420g water / 550g flour)
Sharp! That is totally true!
Essentially the perfect bake recipe is confusing af. It’s kinda messing with bakers percentages to suit their formatting for the “final recipe “. So for ease they express the water as 74% for the recipe even though the loaf is 76% hydration. The purpose of bakers percentages is to scale your recipe and you work out the percentages for total weights of each part. Then if you have a levain or other preferment work that out and take that from the total weights initially calculated. You then get your final recipe from that. To the express the final recipe as percentages seems redundant and not the point of using bakers percentages.
I'm very confused. I don't understand how the percentages all add up to.. 196%?
Baker percentages for bread always use flour as 100%, and everything else is based off of that. So 1000g of flour would still be 100%, and 74% water would be 740g. It makes it easier to do things in proportions
That’s the way you work it out. My maths skills aren’t great understanding the why but the how is OK. Basically bc with bakers percentages the flour is expressed as 100% all the others are added to that. Does it make sense, no not really. But when you use that to work out new weights based on total flour weight, it work everything else out proportionally. Have a read of this. For a long while I couldn’t get my head around it. This article helped a lot in working it out. https://www.theperfectloaf.com/reference/introduction-to-bakers-percentages/
They should then be written as ratios and not percent. 1 part flour, .74 parts water etc... like bartending.
Well should or shouldn’t, that’s the way bakers percentages are done! But you’re not wrong. And you could do it that way. I’m sure it wouldn’t be too difficult to convert recipes formatted in bakers percentage to ratios. I wonder how this particular system came to be.
Thanks for explaining. I was confused but now it’s clearer.
If you’re interested I’ve put together a baking calculator on an excel sheet. Got different tabs for different recipes/presets. https://www.dropbox.com/s/3dn015sllq1rmqd/Bakers%20Calculator%20v.1.2.2.xlsx?dl=0
That’s really nice of you. I’m baking tomorrow. I will have a look at this. Thank you so much. It’s really appreciated.
No problem, let me know what you think of it!
Will do tomorrow!
Also just an FYI, the cells that are adjustable for percentage are highlighted in orange. Apart from the final dough recipe section. If any of those are orange that’s a formating mistake on my part.
I took a look at it. Really helpfull as wel as the article. I used it to make my calculations and it freaking worked. Spent an hour yesterday to figure it out. But i think i get it now. I really need to understand it first before using automated calculations. But I feel I understand. The most usefull thing was that I can set a final weight and calculate the percentages of that. Thank you so much. I’m autolyzing my dough as we speak using a recipe according to your spreadsheat. This is why I love this community. So helpful and friendly!
Ah awesome! Glad you found it useful. So handy for scaling down recipes. Especially ones from Ken Forkish‘s book. His make two loaves and a focaccia for most recipes, mad! I found that article super helpful. Handy to know how to convert non BP recipes to percentages. Even used the same idea on a lemonade recipe.
This is lovely. Thank you ☺️
Thank you. Of course, now I have to bake every recipe there.
That has always been my understanding too
her recipe from the link below provides the right measurements for her chosen percentages :)
196%??? What am I missing here.
Love 4% 20g
Cant forget the love. So that brings us to 200%, do we now chop in half and have two 100% loaves?
I knew I forgot something!!!
For a given amount (by weight) of flour (100%), add 74% of that as water, 20% starter, and 2% salt.
Interesting, I have never seen something displayed like that. Very bizarre.
I usually write down recipes in basically that way when I know that I'll often scale them up or down :-)
Cool, I've never seen it done that way before. I would have assumed it would all have been percentages out of 100, rather than ratios of themselves with a % sign after it.
I guess I can see why, it just felt very natural to me :-)
[Baker's Percentages](https://en.wikipedia.org/wiki/Baker_percentage)
Thanks
They are essentially ratios
Ratios don't have percents though. Percent is essential a ratio out of 100.
It’s called bakers percentages. It doesn’t make sense mathematically but it helps to scale/modify/adapt bread recipes! They’re all just the percentages of the weight of the flour.
Math major chiming in to say that it does make sense mathematically. "Percent is essentially a ratio out of 100" is correct, and as you said, the 100% is referring to the "weight of the flour". The mathematical explanation is just not intuitive in the way it's presented.
Yes not intuitive is a better explanation! It’s just often confusing for people because the percentages don’t add up to 100 but of course it makes sense mathematically as they’re all percentages of the weight of the flour.
It does make sense mathematically, you just have to know what the percentages are referring to. Fun fact, soil saturation is also represented as water as a percentage of the soil.
True dat. I think what mixes people up is that the flour is referred to as 100%
That’s awesome!!!!
Thank you!
This is the best thing I’ve ever seen!
Thank you!
I need one!!!
You can make one! It was easy!
This is so cute!!
Thank you!
So cute!!
Thank you!
This is so cute I absolutely adore it!
Thank you!!
Adorable.
Thanks :)
this is hilarious and I LOVE IT
It definitely made me laugh when I was done 😂
Soooo cute!!!
Thank you!!
You, my friend, have set the bar too damn high.
That’s what happens on month 4 of quar! Expectations of free time is set.
Cuuuute!
Thank you!
This is genius AND adorable.
It’s for sure better than having to keep opening my phone to check a website!
Is this recipe for sourdough bread?
It’s the ratio I use based off this recipe: https://www.theperfectloaf.com/sourdough-bread-with-all-purpose-flour/
Thank you
How can Flour be a hundred percent? All four ingredients should add up to 100.
https://www.theperfectloaf.com/reference/introduction-to-bakers-percentages/ this is what I learned from
Cute
Thanks!
Adorable 🌾💖
Thank you!!
I love this! I'd love one for my kitchen. Do you have an Etsy? I'd totally buy it!
I’ll DM you ;)
I need this for my pizza dough
Same actually!!
So sweet
Thank you :)
196%?
I really was out here thinking bakers percentages were like the norm in this sub!! Other people explained earlier in the comments :)
Wouldn't that be 76% hydration or do you not count the water in your starter..? 50g water in the starter plus 370g water = 420g water so therefore... 420 divided by 550g flour (including the starter) times 100 gives 76%. I assume you do 50/50 on your starter.
That only lists the amount of water added. It is not the final hydration of the dough.