Understanding the Sourdough Process, Sourdough Bread | Baker Bettie
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Bakers Percentages & Bakers Formula | All you need to know
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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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Bread Processing | Baking Processes | BAKERpedia
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I’m not quite ready to share my recipe because I just simply use the baker’s ratio to make them which is roughly: 50% water 8% neutral oil 2% malt powder 2% salt 10% whole wheat flour 2% sugar/honey 90% bread flour 20% starter You mix it all well, let it double, shape into balls and then let rest for 30 and then shape into bagels and cover and let sit in the fridge overnight. If this is all confusing, since it’s not a real recipe but rather ratios and a process, @maurizio has an amazing recipe i
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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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Struggling with baker’s percentages? Let’s make it simple…
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