3. Using Baker’s Percentages
Lean Dough
• 1. Change all weights to % New Weight
the same unit (smallest 3 qt. Water
unit works well). 11 lb. 8 oz. Brd.
Flour
4 ¾ oz. Yeast
3 oz. Salt
3 oz. Malt
3 x 32oz = 96 oz
11.5 x 16oz = 184 oz
4. Using Baker’s Percentages
• 2. Heaviest ingredient Lean Dough
% New Weight
is automatically at 100% (96oz) 3 qt. Water
(all other ingredients (184oz) 11 lb. 8 oz. Brd. 100%
will be a percentage of Flour
(4.75oz) 4 ¾ oz. Yeast
this weight). 3 oz. Salt
3 oz. Malt
5. Using Baker’s Percentages
• 3. Calculate other Lean Dough
% New Weight
ingredients percentages (96oz) 3 qt. Water 52.17%
by dividing the (184oz) 11 lb. 8 oz. Brd. 100%
ingredient weight (in Flour
(4.75oz) 4 ¾ oz. Yeast 2.58%
oz.) by the 100% weight 3 oz. Salt 1.63%
(in oz.), then multiply by 3 oz. Malt 1.63%
100.
Ingredient Weight / 100% weight x 100 = % for that ingredient
96 / 184 x 100 = 52.17% be sure to take the % to the hundredth position!
4.75 / 184 x 100 = 2.58%
3 / 184 x 100 = 1.63%
6. Using Baker’s Percentages
• 4. Add all percentages,
then change back to a Lean Dough
decimal get your conversion % New
factor (divide by 100 or Weight
move decimal two places to (96oz) 3 qt. Water 52.17%
the left). (184oz) 11 lb. 8 oz. Brd. 100%
Flour
(4.75oz) 4 ¾ oz. Yeast 2.58%
3 oz. Salt 1.63%
3 oz. Malt 1.63%
158.01%
CF= 1.5801
7. Using Baker’s Percentages
• 5. Divide desired yield Lean Dough
need 25 lb. % New Weight
by conversion factor to (96oz) 3 qt. Water 52.17%
get new 100% (184oz) 11 lb. 8 oz. Brd. 100% 15.82 lb.
ingredient weight. Flour
(4.75oz) 4 ¾ oz. Yeast 2.58%
3 oz. Salt 1.63%
25 / 1.5801 = 15.82 lb. 3 oz. Malt 1.63%
158.01%
CF= 1.5801
8. Using Baker’s Percentages
• 6. Multiply new 100% Lean Dough
need 25 lb. % New Weight
ingredient weight by (96oz) 3 qt. Water 52.17% 8.25 lb.
each ingredient’s % to (184oz) 11 lb. 8 oz. Brd. 100% 15.82 lb.
get new weight for that Flour
(4.75oz) 4 ¾ oz. Yeast 2.58% .41 lb.
ingredient. 3 oz. Salt 1.63% .26 lb.
3 oz. Malt 1.63% .26 lb.
15.82 x 52.17% = 8.25 158.01% 25.00 lb.
15.82 x 2.58% = .41 CF= 1.5801
15.82 x 1.63% = .26
9. Changing from a decimal to pounds
and ounces
8.25 lb.
• Numbers to the left of the decimal are whole pounds. In
this example, 8 is the whole pound weight.
• Numbers to the right of the decimal are ounces –
represented as a pound weight.
• To change from decimals to ounces, just take the decimal
and multiply by 16 to get the ounce equivalent!
• .25 x 16 = 4 oz. Total weight is 8 lb. 4 oz.
• If using a Baker’s Balance scale, you will need to round to
nearest ¼ ounce.
10. Changing from a decimal to
pounds and ounces
8.25 lb = 8 lb. 4 oz. Lean Dough
need 25 lb. % New Weight
(96oz) 3 qt. Water 52.17% 8.25 lb.
15.82 lb. = 15 pounds 13.12 oz. (184oz) 11 lb. 8 oz. Brd. 100% 15.82 lb.
(round to 13 oz.) Flour
(4.75oz) 4 ¾ oz. Yeast 2.58% .41 lb.
3 oz. Salt 1.63% .26 lb.
.41 lb. = 6.56 oz. (round to 3 oz. Malt 1.63% .26 lb.
6½oz.) 158.01% 25.00lb.
CF= 1.5801
.26 lb. = 4.16 oz. (round to
4oz.)
11. Using Baker’s Percentages
• When you Whole Wheat Dough
%
have a recipe 6 oz. Yeast 3.00%
with more
(104oz)6 lb. 8 oz Water 52.00%
than one flour,
4 oz. Salt 2.00%
then all flours
added (20oz) 1 lb 4 oz Oil 10.00%
together will (20oz) 1 lb 4 oz Honey 10.00%
be the 100% (80oz) 5lb. W. Wheat Flour 40.00%
ingredient (200oz)
(120oz) 7 lb 8 oz Bread Flour 60.00%
weight…
12. Using Baker’s Percentages
(128oz) 8 lb. Ripe Bananas 100%
(128oz) 8 lb. Sugar 100%
(26.72oz) 16 ea Eggs 20.88%
(29oz) 1 qt Vegetable Oil 22.66%
(32oz) 1 qt Buttermilk 25.00%
3 oz Baking Soda 2.34%
1 oz Salt .78%
3 oz Vanilla 2.34%
1 oz Cinnamon .78%
(128oz) 8 lb AP Flour 100%
