bakers percentages

[franko9752]

Where is a good place to go to understand bakers percentages for a newby??? After reading the forums it looks to be important, or is it ok just to follow recipes??  thank ya, 

                                                   Franko

[DaveH]

Frank,

Baker's percentages are the ingredient measurements based on the weight of the flour (which is always 100%). For example if a dough formula calls for 16 oz. of flour (100%) and a hydration level of 50% the amount of water to use would be 8 oz. (by weight). The same holds true for all other ingredients.

The reason for using weights (as opposed to cups/tablespoons/teaspoons) is consistency. If you and I weigh 16 oz. of flour the amount of flour for each of us would be same because 16 oz. is 16 oz. However, if we each measure, say, 3 cups of flour the amount of flour could vary by several oz. depending on how each of us scoops and measures the cups.

Hope that helps.

Dave

[Pete-zza]

Franco,

You can go either way. Some people prefer working with recipes in which the ingredients are specified by volumes. Others prefer working with recipes in which the ingredients are specified by weights. The baker’s percent system is one that is used primarily by baking professionals and others who like the features and advantages offered by using such a system. The baker’s percent system is based on weights, so it can only be used with recipes in which the ingredients are specified by weights, not volumes. To see how the baker’s percent system works, and its advantages and features, you might take a look at this piece from King Arthur: http://www.kingarthurflour.com/stuff/contentmgr/files/15ec5c94af1251cdac2d7a25848f0e27/miscdocs/bakerspercentage.pdf. (There is also a brief description of baker's percents in the forum's Pizza Glossary at http://www.pizzamaking.com/pizza_glossary.html#B.) In using the baker’s percent system, you will want to invest in a good scale, preferably a digital one. A scale is not needed when working with recipes recited in volumes. 

There are also several dough calculating tools available for use by the members on the forum that are based on weights and baker’s percents. The list and a brief description of such tools (with links to more detailed descriptions) can be seen at http://www.pizzamaking.com/dough_tools.html.

Once you review the abovereferenced materials, I think you will have a pretty good idea on which way to go, at least to start.

Peter

EDIT (3/15/13): To see the Wayback Machine link for the King Arthur article on baker's percent, go to http://web.archive.org/web/20060113150229/http://www.kingarthurflour.com/stuff/contentmgr/files/15ec5c94af1251cdac2d7a25848f0e27/miscdocs/bakerspercentage.pdf