### Author Topic: Bakers Percent table  (Read 1714 times)

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• Supporting Member
• Posts: 56
• I Love Pizza!
##### Bakers Percent table
« on: December 27, 2005, 03:56:50 PM »
I have made a basic Excel table that computes amounts (grams and ounces) based on bakers percents.  You choose what percents you want and it automatically computes the amount needed to acheive the requested percent.  You can also change the amount of flour that is used.  It's a basic table, but it is helpful (I hope).  I've listed the link below that will allow you to download the table.

Feel free to improve/update/correct the table it is definately open source .  Danes Dad

http://www.geocities.com/tyeandgaren/bakers_percent.xls

#### Bill/SFNM

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• Location: Santa Fe, NM
##### Re: Bakers Percent table
« Reply #1 on: December 27, 2005, 05:44:32 PM »
List member Varasano has an extremely complete and powerful spreadsheet that I now use for all of my breads and pizzas. Check it out:

http://www.think2020.com/jv/Dough/PizzaRecipe.xls

Takes a bit to figure it out, but once you do, it makes tweaking, scaling, and tracking results a breeze. Can't say enough good things about it, especially calculating bakers % for doughs with starters, bigas, poolish, etc. I use it almost every day.

Bill/SFNM

#### IlliniPizza

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• Posts: 52
• I Love Pizza!
##### Re: Bakers Percent table
« Reply #2 on: December 27, 2005, 07:14:55 PM »
Here is a bakers precentage spreadsheet I posted earlier.  It is pretty detailed but simple to use.  I am in the process of updating it to convert weight to volume measure from into Pete-zza sent me.

Here is the link - http://home.insightbb.com/~the_great_pumpkin/Pizza_Scaler_2005.xls

I hope you find it useful.

Feel free to update it as you wish.

#### piroshok

• Guest
##### Re: Bakers Percent table
« Reply #3 on: December 30, 2005, 07:50:36 AM »
Thank you guys