The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baker's percentage questions

Larry Clark's picture
Larry Clark

Baker's percentage questions


I have a vague recollection of reading (somewhere) that for baker's precentage purposes, sugar is considered a liquid. Is that true?

If I have a formula that calls for 1% oil, and I want to add eggs do they count as an oil? I'm sure either is counted as a liquid but

what about honey - liquid or solid?



subfuscpersona's picture

I never heard of sugar being considered a liquid for bakers pct. I would consider it a solid.

Before modifying the recipe I would make it at least once so you have a feel for the dough, the process and the final product.  

Re substituting/adding eggs...I keep them in their own category, but, since the yolk contains fat, if you're also using oil, you could reduce the % of oil a tiny bit. Maybe also reduce the % water (or other liquid) a tiny bit also to compensate for the eggs. Eggs are really in a class by themselves. You can tweak the bakers percents to adjust the recipe but basically, I'd be prepared to add more flour (or water) if the dough doesn't feel the way it did in the original formula (which is why I think its important to make it as written so you have a basis for comparison).

Re substituting honey...I often replace sugar with honey in bread recipes. I consider honey a liquid, and reduce the % water somewhat but not on a 1:1 replacement (by weight).  However, I don't do this in a sweet dough bread, since, if the recipe calls for a lot of sweetener, and you want to use honey, its better finding a recipe formulated for honey from a reputable source than going ahead with subbing honey for sugar if sugar is a significant % of the overall formula.




Mitch's picture

In using baker's percentage, all ingredients are measured by weight, not by volume in reference to the total amount of flour you are using in the formula. For example: If your total flour amount is 500 grams and the recipe calls for 1% oil, then you should use 5 grams of oil for that recipe.

I think that your concern is about how much liquid you put in your recipe--just take note that when you measure any liquid (say, honey or eggs or milk or oil) in your formula, the amounts of which should be taken into consideration to the total hydration level you want to achieve in your bread formula. For example, if you want a hydration of about 60 % and you already have eggs 10%, milk 5%, then your total water to be added to the recipe should be 45% to have a total hydration of 60%

In this way, you do not overhydrate. It is so difficult to take out extra liquid and if you add more flour to compensate for this overhydration, then the original baker's percentage you used will not anymoe hold true. As for your fat, you should also take this into consideratoin when planning out the total final liquid you will use as the fats can also affect the hydration of your dough.