If you wanna learn more about how to make the most delish sourdough bread without it being stressful or complicated, my book, Live Laugh Loaf is for you! It’s available as an ebook www.marygracebread.com.au/shop/p/ebook-live-laugh-loaf and a printed book too: www.marygracebread.com.au/shop/p/print-live-laugh-loaf You’ll find beginners recipes for making a starter and your first loaf on my site too! And some troubleshooting tips for common questions 💗💗💗 www.marygracebread.com.au/troubleshooting www.marygracebread.com.au/recipes I just wanna help you make good bread ✨✨🍞🍞
Mary Grace, mah gurl, having had the bakers percentages explained deeply in 3 different pastry courses in pastry school did not make the bakers percentages any easier to understand. You should be a teacher bc that was the simplest break down every.
@@SwirlyPinwheel that's not true, teaching is a skill. Just because someone is skilled in a field doesn't mean they are skilled enough as an educator to be able to pass that skill onto students easily
awesome, I've had to teach students about part-to-whole vs. part-to-part ratios and I never knew baking was a perfect example of using part-to-part ratios!
If you want to know what percentage something in your bread recipe is take the small number and divide it by the flour. Example: 445g water divide by 850g of flour = 52% very helpful when reading recipes
Awesome, been using percentages for years. I have also always added my salt to the water while my yeast hydrate’s. I see no noticeable negative effects on anything, love being a rule breaker with you. Best to you, love your channel love that sweet knowing wry smile❤️
I actually learned this from Helen Rennie! I was following one of her recipes and she explained it really easily. I didn’t realize it had a name though, so that’s really cool!
Wow I did not know that. I'm trying to get back into baking bread after several years of not doing it, and ratios are the only math I'm good at, looking forward to putting this into practice! Also over 1m views?! Keep it up!
Never heard of bakers percentage before, and my Dad was a baker and I was a chef. I can only assume it's more a US thing. Still it's interesting and I get it.
The water percentage is important you don’t want your dough to be too wet it will taste gummy or to dry it will taste and the chew texture is to tough to eat.
Haven’t been officially diagnosed yet (on my way there), but mine work together is like Asperger’s being super organized that each item has its own place, so I rarely lost things because I’d be constantly checking if the things are in their place and can catch early if adhd me misplace something But it takes a lot of brain power, and it’s constant distraction too, me be like: while working suddenly jump up and see whether I put something back when I made dinner earlier
OK it kinda makes sense and it's easy to get the ratios like that but it is a bit weird to call them percentages because that's not typically how percentages work
I still dont understand though I also never really needed too. it was cool to learn something new and may help in future but personally I just use the weights or volume measurements and use experience ive gotten from thousands of hours baking/cooking ti work out the rest.
TLDR: ratio =/= % Mathemathicaly speaking they do ad up to 100% if you define your variables correctly. If you say that your 100% is flour any percent of it will still be flour. But if you define your unbaked loaf (for the sake of simplicity i'll skip evaporation and water in starter) as 100% you'll have 50.76% flour 38.07% water 10.15% starter 1.02 % salt (going by the numbers provided)
I dont even know shit about baking but it blows my mind people in the comments struggling to understand basic math 😅 i thought anyone over 3rd grade can do this
Math is SO important when u bake verses regular cooking. My moms a baker and has grown up with it plus loves math so it comes easy to her. Meanwhile I always need some kind of recipe to reference when I bake unlike her. Tbh it’s why I prefer cooking. You don’t need to measure as much if you start off little by little adding stuff. 😊
So the recipe is 51% flour, 38% water, 10% starter, and 1% salt so if I have 1000g total, I’d measure out 510g of flour, 380g of water, 100g of starter, and 10g of salt following the exact same percentages in the recipe and should be the same exact result just larger (duh. 788g up to 1000)
I’m new to making sourdough and I notice you roll or fold your dough up pretty tight. I was told you have to be really careful or it won’t work right lol. Can I be a little rougher with my dough???
![[UA] Eternal Fire проти NAVI | EPL Season 20 Malta](http://i.ytimg.com/vi/chvlsDygrZM/mqdefault.jpg)
If you wanna learn more about how to make the most delish sourdough bread without it being stressful or complicated, my book, Live Laugh Loaf is for you!
It’s available as an ebook
www.marygracebread.com.au/shop/p/ebook-live-laugh-loaf
and a printed book too:
www.marygracebread.com.au/shop/p/print-live-laugh-loaf
You’ll find beginners recipes for making a starter and your first loaf on my site too! And some troubleshooting tips for common questions 💗💗💗
www.marygracebread.com.au/troubleshooting
www.marygracebread.com.au/recipes
I just wanna help you make good bread ✨✨🍞🍞
Side note: reapply this to finance and fees/inflation and people will understand why.
I love your videos! You seem so kind and pretty and your voice always calms me. Thank you!
Hi how do I get your printed book, Thank you ❤
You just helped me understand my bakers math better than my professor 😭 thank you for this
Your professor teaches you bakers percentages? That’s so cool
@@MrNicePotato they try 😂
Same
You can be a professor in baking? Wtf
@@Doctabishi I call them professors but they are our teacher chefs
Mary Grace, mah gurl, having had the bakers percentages explained deeply in 3 different pastry courses in pastry school did not make the bakers percentages any easier to understand. You should be a teacher bc that was the simplest break down every.
That’s what I’m saying I’m currently enrolled in pastry school and I am always confused when they are explaining it.
I'm also in the pastry program at culinary school rn! I'm surprised to see so many other pastry students here
People who are truly smart can explain things in simpler terms instead of regurgitating facts.
@@SwirlyPinwheel that's not true, teaching is a skill. Just because someone is skilled in a field doesn't mean they are skilled enough as an educator to be able to pass that skill onto students easily
What school did you guys go to? I'm having a hard time deciding
In 30 second videos you were able to explain more about sourdough bread, then any 45 minute videos could. Thank you so much.
This was actually a pretty good math tutorial. I think I'm gonna use this concept to teach my students ratios. We're gonna have so much bread.
Your instructions for baker’s percentages: clear, priceless and encouraging me to bake bread. ❤
Thanks, this was really helpful info.
omg thank you!! I could never understand the percentages in recipes but thinking of them as ratios makes so much more sense
man, this lady taught me ratio in a day. unlike my school educator.
The second she explained the water it made total sense
Thank you. Other explanations are always made so complex. This was so simple.
This channel randomly got on my shorts but I just wanna say, that's a beautiful dough.
Learned something new today
Thank you✨
That turned into a whole math lesson, and now I'm really confused.😂
Wow this was really helpful! Thank you Mary!😁
awesome, I've had to teach students about part-to-whole vs. part-to-part ratios and I never knew baking was a perfect example of using part-to-part ratios!
love your videos and your explanation of percentages was perfect! very easy to understand for newbies 👍
Love ❤️ ❣️ the mathematics. Now I kind of understand 😌 ☺️.
Thank you. Very useful information 👏👏👏👏
This actually makes a lot of sense
Thank you, I have alwasy wondered about that. You explained it perfectly!
Thanks for explaining.
Getting more of this on my feed, loving the content
If you want to know what percentage something in your bread recipe is take the small number and divide it by the flour. Example: 445g water divide by 850g of flour = 52% very helpful when reading recipes
Thanks for the information ❤❤
like using ‘parts’ for measurements, but much more accurate
Brilliant
Simple. Youre not removing from the original, youre just using the base as a reference
Awesome, been using percentages for years. I have also always added my salt to the water while my yeast hydrate’s. I see no noticeable negative effects on anything, love being a rule breaker with you. Best to you, love your channel love that sweet knowing wry smile❤️
This taufht me more about Ratio than the 12ish years in school i have under my belt
Thank you so much for explaining that !!! I get it now!!
I actually learned this from Helen Rennie! I was following one of her recipes and she explained it really easily. I didn’t realize it had a name though, so that’s really cool!
that actually makes a lot of sense
Wow I did not know that. I'm trying to get back into baking bread after several years of not doing it, and ratios are the only math I'm good at, looking forward to putting this into practice! Also over 1m views?! Keep it up!
You are the reason I got 100% in my term finals in maths
I just learned 😌
Thank you I would like to learn to make beautiful and delicious bread, this was helpful!
Tbh that makes perfect sense
This is so helpful!
Don’t forget to calculate your starter hydration in the final hydration, if you want to be precise about it of course.
Never heard of bakers percentage before, and my Dad was a baker and I was a chef. I can only assume it's more a US thing. Still it's interesting and I get it.
This taught me more than my math teacher
I now understand baker's math. Now I just have to figure out chicken math!
Per Cent means per 100. They just don't mean per 100 endresult but per 100g gramm flour. That makes total sense
Super helpful. Thank you!
Nice to know!!
My brain has just melted
I zoned out halfway through this and just made me want to play with bread dough like slime
Like the parts in old recipes
1,5parts flower to halve a part butter with 1 part meat and 2parts potato and 1part onion for a simple pastry
right, it's easy to forget that x% technically just means 1/100 * x. It is, after all just a number
That's so easy tyty
The water percentage is important you don’t want your dough to be too wet it will taste gummy or to dry it will taste and the chew texture is to tough to eat.
As a non american person i don't understand why is this confusing? That's exactly how percentage works.
that's like calculating damage in videogame
So it’s percentage of flour as measurements for the other ingredients! So it’s: for water, use 3/4 as much flour you used.
It's just ratios I find recipes much easier to do this way. Even regular ones
Haven’t been officially diagnosed yet (on my way there), but mine work together is like Asperger’s being super organized that each item has its own place, so I rarely lost things because I’d be constantly checking if the things are in their place and can catch early if adhd me misplace something
But it takes a lot of brain power, and it’s constant distraction too, me be like: while working suddenly jump up and see whether I put something back when I made dinner earlier
I'm honestly trying to figure out if I like baking or if I like the sense of control baking gives me....
I always thought stuff like that was intuitive but the more I see I realize I got really lucky with math
The same reason a bakers dozen is 1 to many lol
Thanks
OK it kinda makes sense and it's easy to get the ratios like that but it is a bit weird to call them percentages because that's not typically how percentages work
So it's the percentage by mass of the initial mass of flour, and not the percentage of composition in the final dough.
Got it.
If you ever attended a math class you don’t need this
I just add water/flour until the dough is the way I want it.. lol no measurements anymore since I am comfortable baking my bread .
In summary, bakers don't understand how percentages work and aren't clever enough to work out the ACTUAL percentage
High school math teachers must love you 😂😂😂
Had culinary class in high school never Taught this
So the awnser is because it's the procentual weight compaired to the ammount of flower in the dough (sorry for bad English)
I understand...
everyone gansta till I bake something with no flour
Mary have you ever worked with a whole wheat sourdough start?
I still dont understand though I also never really needed too. it was cool to learn something new and may help in future but personally I just use the weights or volume measurements and use experience ive gotten from thousands of hours baking/cooking ti work out the rest.
Everything is just quoted as a percentage of the mass of the flour… ie. the mass of the water is 75% the mass of the flour.
I mean the explanation was great, but why don't they just write the amount in gram?
Wow damn this suddenly makes sense to me
Whenever i hear her say "ratio" my mind automatically makes the vine boom sound
Reading this made me laugh. I love your mind 😂
Ratio
+ L + you fell off
Take your ibuprofen
radio
TLDR: ratio =/= %
Mathemathicaly speaking they do ad up to 100% if you define your variables correctly. If you say that your 100% is flour any percent of it will still be flour. But if you define your unbaked loaf (for the sake of simplicity i'll skip evaporation and water in starter) as 100% you'll have 50.76% flour 38.07% water 10.15% starter 1.02 % salt (going by the numbers provided)
Yep. One is concerned with building up from flour. (Bakers percentage)
The other is concerned with deconstructing the loaf (consumers percentage)
This shows me how bad I am at math 🤣😔
Thank you so much! I never knew baking had that kind of math in it
but regular precentages are still easier, just do whatever precent times the total amount, that's why i fucked up my flour constantly.
Actually it is not percentage, it is phr (parts per hundred) . Flour is always 100 phr and the amounts of other ingredients are “relative to flour”.
Bello e buono🤗🤗😍😍👏👏❤️❤️ complimenti 👏👏👏😘😘😘 spero che tu possa mettere i sottotitoli in italiano perché purtroppo non capisco 🤦🤦😞😞 grazie mille 🙏🙏❤️❤️
One part water to two parts bread , for example
I use ratios for everything
I dont even know shit about baking but it blows my mind people in the comments struggling to understand basic math 😅 i thought anyone over 3rd grade can do this
NOW I HAVE TO DO MATH IF I WANNA BAKE?? WHAT KIND OF JOKE IS THIS-
Math is SO important when u bake verses regular cooking. My moms a baker and has grown up with it plus loves math so it comes easy to her. Meanwhile I always need some kind of recipe to reference when I bake unlike her.
Tbh it’s why I prefer cooking. You don’t need to measure as much if you start off little by little adding stuff. 😊
Don’t tell them how the brain makes choices…
Art people who also love to bake/cook right now: ....????
I'll make it even easier, percentages are reversible 20% of 300 is 300% of 20
So it's not percentage of the final item, it's just percentage of to the volume of flour you used.
I just want some bread I ain't trying to do algebra.
Though I understand this very very well, why don't y'all just use fractions or conventional ratios?
All this taught me is that bakers don't know what percentage means. Just call it a ratio
It’s just different notation
So the recipe is 51% flour, 38% water, 10% starter, and 1% salt so if I have 1000g total, I’d measure out 510g of flour, 380g of water, 100g of starter, and 10g of salt following the exact same percentages in the recipe and should be the same exact result just larger (duh. 788g up to 1000)
It does add up to 100% if you account for the extra added mass🙄
I’m new to making sourdough and I notice you roll or fold your dough up pretty tight. I was told you have to be really careful or it won’t work right lol. Can I be a little rougher with my dough???
So this allows you to to “is over of equals percent of 100” in order to convert to any size batch?
I didn't understand a single bit of that and now I'm scared to bake.
Sourdough ❤️
follow up question, why tf do bakers use percentages rather than just writing out the grams for the amounts of bread that people are gonna make