This recipe makes one (still extremely diminutive!) loaf of bread, but you want to make three. Let’s use our 218.4-gram loaf as an example. To figure out how much dough to make when scaling a bread recipe, you must figure out the conversion factor by dividing your desired total weight of dough by the recipe’s total percentage. ![]() But let’s say a recipe makes two loaves and you want three, or if it makes four loaves and you only want one-or you’re trying to get your cottage industry gig started and plan to scale up to 15 loaves or more. If a recipe makes two loaves of bread and you only want one, it’s easy enough to halve all of the ingredients-or double them to make four loaves. ![]() That way, when future you wants to recreate that bangin’ sauce from 2021, you have an easy record to follow.īut back to bread: Another good reason to learn how to read baker’s percentages is if you want to start scaling or making adjustments to existing recipes. You can start with a recipe, like this: 5 pounds flour 3 pounds water 0.1 pound salt You can change this recipe to a series of percentages. A baker’s percent always use weight, not volume. Want to turn your last-of-the-summer-tomatoes haul into a big batch of ragu? McWilliams says it can be helpful to write out the recipe in percentages using tomatoes as the base instead of flour. A baker’s percent are used to set out basic bread recipes as a series of percentages, making it very easy to change a recipe according to your needs. Sausage recipes are often written this way. She keeps a record of pastry and pasta recipes in percentage format, too. Bakers percentages or bakers math (also sometimes called formula percentage) are a universal bakers language mainly used to easily calculate, scale and. In the table below, you'll see some typical percentages: the flour adds up to 100 (high protein bread flour at 80 and whole wheat flour at 20), there's water (usually 60 100), some measure of salt (typically 1.8 2.3), and some preferment percentage. ![]() McWilliams finds recipes written in percentages so useful, she doesn’t just stop at bread.
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