Khen;
In a nut shell, here is how it works. First off, everything must be WEIGHED, it doesn't work with volumetric portions. Remember, flour is ALWAYS equal to 100%. To find ingredient weights:
Using your calculator, enter the weight of flour you want to use. Remember that the weight of the ingredients will be shown in the same weight units as the flour weight is expressed in (pounds, ounces, grams, kilograms, etc.)
then press X and enter the percent given for the ingredient weight you want, now press the "%" key and read the answer in the display window.
Example: flour weight selected: 32-ounces. Ingredient percent: 1.75%
32 X 1.75 (press the "%" key) and read 0.56-ounce in the display window. Do this for each ingredient and you have the weights for each ingredient.
To convert an existing formula to bakers percent:
Divide the WEIGHT of each ingredient by the weight of the flour and multiply by 100. This will put each ingredient into bakers percent.
Note: A recipe is based on volumetric portions (cups, teaspoons, etc.) and a formula is based on weight measures.
To convert a recipe to a formula, portion out each ingredient three times and then weigh each of the portions, add then up and divide by 3, this will give you the average ingredient weight for each individual ingredient in your recipe, now just divide the weight of each individual ingredient by the weight of the flour and multiply by 100 to put the weights into bakers percent.
Welcome!
Have fun exploring the wonderful world of PIZZA!
Tom Lehmann/The Dough Doctor
