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Question for bakers: Baker's Percentages


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Question for bakers: Baker's Percentages

pandadero | Jan 20, 2010 01:40 PM

Hi All,

I had a question about baker's percentages and the reason that flour is set to 100% in recipes, and all other ingredients and their ratios are in relation to the flour. I was just curious what the benefit of this was as opposed to setting all the ingredients as a percentage of the total weight of the recipe: ie: if the total combined weight of the recipe were 1000g, if the flour's percentage was in relation to 1000g rather than automatically being set at 100%.

I use bakers percentages all the time but in non-baking recipes I've seen people use percentages as ratios of the total weight, and Im just trying to figure out what are the benefits and disadvantages of either way of calculating.

Thanks to anyone who can help.


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