The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bakers percentage

giyad's picture

Do I need to use bakers percentages or can I just multiply the recipe with the number of batches I want to make?

June 20, 2012 - 5:32pm -- giyad


I'm using a recipe that calls for:

  • 2.5 cups for bread flour
  • 1 cup of cake flour
  • 1 tablespoon of sugar
  • 1 tablespoon of vegetable oil
  • 2 teaspoons of salt
  • 1 teaspoon of yeast
  • 1.25 cups of water

Now, this recipe makes me 4-6 balls of dough (depending on the size I want them to be), but I want to make around 30 dough balls.  Should I just multiply that recipe by 5 for each ingredient, or do I use bakers percentages? 

Berti's picture

whats wrong with this percentage recipe? I feel stupid...

June 7, 2012 - 9:27pm -- Berti

ok....I am experienced enough with bakers percentages and make all my recipes with them.

it must be the lack of sleep of late because I don't see what's wrong with this recipe.

total flour weight: 1000 grams.

percentage 100% hydrated sourdough 20% (its summer after all)

total hydration wanted 65%.

so there we go.


20% of 1000 = 200, of which equal weights flour and water aka 100 grams each.

65% of 1000 = 650 grams water.


1000-100 grams = 900 grams flour.

650-100 grams = 550 grams water

et109's picture

Baker's Percentage Conversion Calculator

September 24, 2010 - 11:59am -- et109


I'm a newbie who's created an OpenOffice/MSExcel speadsheet for calculating Baker's Percentages.

It calculates ingredients based on the weight of the finished bread desired and displays them in lbs, oz, gms, cups, tblsps, and tsps.

If you'd like to try it, use it, critique it, whatever send me a message.



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