Nice video. Took me a while to 'get it' when I first starting baking breads, rolls, making pizza dough, etc. But once the penny dropped, I've never looked back. Up or downsizing a recipe became super simple - and I get constant results every time I make a particular recipe. Working in grams is the way to go - I've always used a scale and always will.
for me baking is such a touchy subject that i dontt touch flour at all unless its a non baking reciipe such as fritters....nice to see such videos popping up these days explaining things in layman's terms.
Really good explanation! I'm only just getting into making bread, with six or seven tries so far and I was wondering why my bread was a bit dense. Heard about the importance of salt percentage and Bakers Math in other videos, but had no idea how the percentage was calculated.Your video made it abundantly clear. Thanks!
thank you so much!!! your explanation is so detailed yet concise! you broke down this concept into simpler and digestible terms and that eased the overwhelming feeling i had when this was first introduced to me!
Thank you SO MUCH for your videos! For me, your style of teaching just clicks and I am learning so much from you! I am sure I will be referring to this one many many many times!
This has been very helpful for me with understanding baker's percentage. Thank you. My question is how would I use baker's percentage in making the filling for a cheesecake since no flour would be used as an ingredient?
Wow that’s so interesting! I haven’t baked a lot of breads, but I want to 😅 and this will be really helpful to learn about what makes a bread the way it is haha.. I LOVE the vintage aesthetic! Cheers from a fellow foodie/creator! 🤗
Good job on presenting. I do wish though, you might include the phenomenon of scaling a recipe to a bulk rate whereby the ratios may not hold as accurate. A minor point, but it can make or break the outcome if not accurate when scaled up.
This video is excellent and very easy to follow. I love the concept of baker's math. Do the same ratios apply when using gluten-free flour? Gluten-free flour tends to be more dense and very dry compared to standard AP flour. The gluten-free flour can weigh more depending on the blend one uses so a gluten free bread recipe would, in theory, have less flour and, most likely, end up with a smaller loaf of bread. Any suggestions or guidance on applying Baker's percentages to gluten free recipes would be greatly appreciated.
Question: In your sourdough example, would it work to subtract the flour and the water that exists in the starter, from the flour and water in your basic recipe?? So in your example, 900g. flour 600g. water??
Hello, Ms. Bettie! We do have a quiz in math about baker's percentage😅 I hope you will answer! I just wanted to ask how to compute all of the ingredients weight if the total of the ingredients are given (ex. 800g) thank you so much in advance for answering!❤🥺
I'm a math teacher, so let me explain. It's fairly simple with a handy calculator. If the total weight is 800 grams, you read off the given percent that the water is (for example) of the total--let's say 66%. Then press the keys on your calculator this way: 800 X 66 %key, and it will display the weight for the water. The %key will act as the =key, so don't press "equals." Do the same, likewise with the remaining ingredient percents. Fini! You will find that all the separate weights of all the ingredients add to 800g.
Thank you so much for this information, now I don’t need to follow the cups or measurements based on any videos, rather I can do my own calculations based on the ingredients I have. However, may I ask who decides the percentages before we even calculate to grams? Thank you
Hi, I'm just starting to do some bread making, and as I'm looking at different bread recipes, I'm seeing the water percent varying wildly - can you talk about what effect the water percentage has on the final bread? What's the minimum percentage?
The higher the percentage of water, the wetter the dough. The lower the water (standard 65%) the easier to handle the dough (e.g. the stickiness is less)
Thanks for your clear explanation. I have a question: If I want to make Japanese Bread using “Tangzhong”, should I use the your sour dough percentage to calculate the ingredients? Hope you can give me some tips.
I know I will sound dumb but one question troubles me: How to calculate dough mass for a particular pan. For example I have 9x5. How do I go about it? I am still learning so please help.
So in making a sourdough bread at 75% verses one at 80% would the second one be moister? Or would the outer crust be different? What makes them different when the numbers go up or down in the percent of hydration?
Hi there Bette, I am visiting family and not going to be baking until I return. See you then. 😄 In the meantime I have a request... Did you ever do a recipe for Irish Soda Bread? We really like the two recipes I tried recently. One was Gemma's. I would like another version too. Can I make Soda bread into rolls? How about bread sticks? Just a thought because I halved the recipes I found. That's because the two of us seniors are small eaters. I don't mind baking some Irish Soda Bread (no yeast involved) twice a week. I do bake yeast bread. Just not often since it takes me so long to eat a loaf by myself of whole grain seeded bread. My husband likes white bread but it's not for me. Not good for anyone pre-diabetic. However, we both agree on 50/50 Whole wheat Irish Soda bread. Dawn from PA Dutch Country and S. FLA
I have a pizza dough recipe that makes a 28cm pizza. I want to make two pizzas. Can I double everything to make two pizzas? Here is an update: My pizza dough ball usually weighs 376g. I doubled everything, and the dough came out to 754g. So, I divide it in half, 377 grams each. Should I double all the ingredients? I was trying to figure out that information using the baker's percentage, but I'm confused about how much of everything I should use to make two pizza doughs based on my recipe. I was trying to find a very good pizza dough recipe for a while, and after trying, I finally came up with a recipe for a 28cm pizza. It tastes really good. The pizza with homemade sauce reminds me of a U.S. Pizza Hut pizza. I plan to make two pizzas, so I didn't know if I should double everything.
Great topic! Thank you for not being afraid to come up with geeky content🤓 would you please do calcs for crepes? I am struggling sometimes with proportions when changing liquids., for example it differs if I use whey instead of milk.
a friend of my husband said i should check you on youtube, i did not regret it. thank you for your priceless information. it is really helpful.
Wow, thank you!
Nice video. Took me a while to 'get it' when I first starting baking breads, rolls, making pizza dough, etc. But once the penny dropped, I've never looked back. Up or downsizing a recipe became super simple - and I get constant results every time I make a particular recipe. Working in grams is the way to go - I've always used a scale and always will.
So awesome! I agree, once you get this it can make your bread baking so much more versatile.
for me baking is such a touchy subject that i dontt touch flour at all unless its a non baking reciipe such as fritters....nice to see such videos popping up these days explaining things in layman's terms.
You explained it so clearly - Thank you!
Thank you so much I have been trying to grasp this for days, I appreciate your patience.
Wow, it's easy to follow. I'm about to go on college and i really need this, i did not know there's baker percentage in pastry arts😁
THANK YOU! I have been banging my head against a wall trying to understand other explanations of this.
Happy to help!
Great instructional video on percentages for bread baking. I wish you had been one of my math teachers in elementary school!
Wow, thank you!
Thanks, this was GREAT! It will help with my future sourdough bakes! Thanks again and have a great holiday season!
Really good explanation! I'm only just getting into making bread, with six or seven tries so far and I was wondering why my bread was a bit dense. Heard about the importance of salt percentage and Bakers Math in other videos, but had no idea how the percentage was calculated.Your video made it abundantly clear. Thanks!
Baker Bettie you made this so easy to follow. Thank you so much! You're the best!
Glad it was helpful!
thank you so much!!! your explanation is so detailed yet concise! you broke down this concept into simpler and digestible terms and that eased the overwhelming feeling i had when this was first introduced to me!
I'm so glad!
Thank you SO MUCH for your videos! For me, your style of teaching just clicks and I am learning so much from you! I am sure I will be referring to this one many many many times!
Wow, thank you!
Thank you so very much. I'm glad I discovered your channel.
You're welcome!
I found this very helpful, especially the Sourdough part. Thank you so much.
You're very welcome!
I loved that lesson! You’re the goods, baby! I’ve subscribed. Also loved your comparative video en re bakers Dutch ovens (sort of).
Thank you somewhere along the way I had missed that the flour was always 100% and couldn’t figure out why. I also didn’t know the hydration formula.
This has been very helpful for me with understanding baker's percentage. Thank you. My question is how would I use baker's percentage in making the filling for a cheesecake since no flour would be used as an ingredient?
😍 This is it! That's what i was looking for.
Enjoy!
Thanks for this, it was super helpful! Also, are the answers to the "quiz" somewhere? I need to check my work 😂😂😂
Thanks for this video! Perfect explanation, you're very good instructor!
You're very welcome!
Wow that’s so interesting! I haven’t baked a lot of breads, but I want to 😅 and this will be really helpful to learn about what makes a bread the way it is haha.. I LOVE the vintage aesthetic! Cheers from a fellow foodie/creator! 🤗
So glad you enjoyed the video! This is definitely helpful for bread baking!
Loved this video
You have a great book! Thanks!
Thank you!
Good job on presenting. I do wish though, you might include the phenomenon of scaling a recipe to a bulk rate whereby the ratios may not hold as accurate. A minor point, but it can make or break the outcome if not accurate when scaled up.
Great suggestion!
Thank you very much Baker Bettie
This video is excellent and very easy to follow. I love the concept of baker's math. Do the same ratios apply when using gluten-free flour? Gluten-free flour tends to be more dense and very dry compared to standard AP flour. The gluten-free flour can weigh more depending on the blend one uses so a gluten free bread recipe would, in theory, have less flour and, most likely, end up with a smaller loaf of bread. Any suggestions or guidance on applying Baker's percentages to gluten free recipes would be greatly appreciated.
Question: In your sourdough example, would it work to subtract the flour and the water that exists in the starter, from the flour and water in your basic recipe?? So in your example, 900g. flour 600g. water??
Hello, Ms. Bettie! We do have a quiz in math about baker's percentage😅 I hope you will answer! I just wanted to ask how to compute all of the ingredients weight if the total of the ingredients are given (ex. 800g) thank you so much in advance for answering!❤🥺
I'm a math teacher, so let me explain. It's fairly simple with a handy calculator. If the total weight is 800 grams, you read off the given percent that the water is (for example) of the total--let's say 66%. Then press the keys on your calculator this way: 800 X 66 %key, and it will display the weight for the water. The %key will act as the =key, so don't press "equals." Do the same, likewise with the remaining ingredient percents. Fini! You will find that all the separate weights of all the ingredients add to 800g.
missed class today, hoping you can help me learn this for tomorrow 😂
Are there any templates or standard formulas for different types of bread?, like a formula for baguette or brioche or pizza dough.
Thank you very much for this lesson👍
Thank you so much for this information, now I don’t need to follow the cups or measurements based on any videos, rather I can do my own calculations based on the ingredients I have.
However, may I ask who decides the percentages before we even calculate to grams?
Thank you
the video helps me understand the baking principles
I'm so glad!
Very helpful. Thank you.
I want to add to my bread dough with either cranberries, or sunflower seeds as an example.
Can you show how the final calc. Is accomplished?
Hi, I'm just starting to do some bread making, and as I'm looking at different bread recipes, I'm seeing the water percent varying wildly - can you talk about what effect the water percentage has on the final bread? What's the minimum percentage?
The higher the percentage of water, the wetter the dough. The lower the water (standard 65%) the easier to handle the dough (e.g. the stickiness is less)
Thanks for your clear explanation. I have a question: If I want to make Japanese Bread using “Tangzhong”, should I use the your sour dough percentage to calculate the ingredients? Hope you can give me some tips.
I don't have experience making Japanese bread so I'm unsure! Sorry I couldn't help!
I know I will sound dumb but one question troubles me: How to calculate dough mass for a particular pan. For example I have 9x5. How do I go about it? I am still learning so please help.
A delighted new subscriber. Thank you.
Happy to have you here!
have you tried recilator?
So in making a sourdough bread at 75% verses one at 80% would the second one be moister? Or would the outer crust be different? What makes them different when the numbers go up or down in the percent of hydration?
Maybe you learned this already, but lower hydration means more dense bread, etc.
It made sense!
So glad it did!
Hi there Bette,
I am visiting family and not going to be baking until I return. See you then. 😄
In the meantime I have a request... Did you ever do a recipe for Irish Soda Bread? We really like the two recipes I tried recently. One was Gemma's. I would like another version too. Can I make Soda bread into rolls? How about bread sticks? Just a thought because I halved the recipes I found. That's because the two of us seniors are small eaters. I don't mind baking some Irish Soda Bread (no yeast involved) twice a week. I do bake yeast bread. Just not often since it takes me so long to eat a loaf by myself of whole grain seeded bread. My husband likes white bread but it's not for me. Not good for anyone pre-diabetic.
However, we both agree on 50/50 Whole wheat Irish Soda bread.
Dawn from PA Dutch Country and S. FLA
Hi! I have an Irish Soda bread recipe on my site. You can form the dough into rolls or bread sticks!
I have a pizza dough recipe that makes a 28cm pizza. I want to make two pizzas. Can I double everything to make two pizzas?
Here is an update: My pizza dough ball usually weighs 376g. I doubled everything, and the dough came out to 754g. So, I divide it in half, 377 grams each. Should I double all the ingredients? I was trying to figure out that information using the baker's percentage, but I'm confused about how much of everything I should use to make two pizza doughs based on my recipe.
I was trying to find a very good pizza dough recipe for a while, and after trying, I finally came up with a recipe for a 28cm pizza. It tastes really good. The pizza with homemade sauce reminds me of a U.S. Pizza Hut pizza. I plan to make two pizzas, so I didn't know if I should double everything.
You can double by weight, I believe.
So… if you’re aiming for 1% yeast, what does THAT translate to in terms of quantity of sourdough starter? Inquiring minds want to know.
Legendary Baker
Aw thank you!
Thank you. I don't have great confidence in my ability with maths, but I got this straight away. Thanks again.
I'm confused about percentages for dough with fats. Like a brioche
hello, i'd like to ask how to calculate for eggs?
You would use the weight. A large egg should weigh about 50 grams.
@@BakerBettie as water?
1st comment ✌️✌️✌️💯💯💯
(Not a comment though 😅)
Hello!!
I'm lost
Yes, it helps, thank you Betty! But math…ugh!
Haha I know! I actually created some calculators on the linked post that will do the math for you!
Very good video but you didn’t explain how to compute the formula when you have 2 types of flour in various amounts.
I'm confused about percentages for dough with fats. Like a brioche
Thanks a lot for all your videos, sharing your knowledge with novices like me. Have learnt so much from you, much love from Pune, India.
So nice of you! Thank you from Chicago!
Thanks. Please how do I calculate the weight of dough o put in a pan
How many is it to serve? Need more info.
Great topic! Thank you for not being afraid to come up with geeky content🤓 would you please do calcs for crepes? I am struggling sometimes with proportions when changing liquids., for example it differs if I use whey instead of milk.
Great suggestion!
Excellent tutorial chef 👍👌👏. Thank you for your effort 🌞🌹🌹😎
Such great information! Thank you!
So glad you found it useful!