Hi everyone. I haven't really messed around with baker's percentages.... until now

I was wondering what ingriedients other than water you would conisder as aditions to hydration

example is a lemon current roll recipe I have

Ingredients_Weight(g)Baker's %

Water_______150______7.5

Milk________250______12.5

Yeast_______120______6

Eggs_____(6)480______24

Butter______225______11.25

Flour_______2000_____100

Sugar_______212______10.6

Salt________22_______1.1

Black_______150______7.5

Currents

Total_______3609_____180.45

From looking at this recipe I would guess that butter, water, milk, and eggs would be added together to calculate the hydration. Which would then be 55.25%

Am I correct?

Thanks, Adam

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## Replies

Looks right to me Adam!

Where is the lemon???

the lemon is in the icing

basically replace water with lemon juice add to icing sugar and make it any consistancy you like...drizzle over top and voila!

now that I have dove into percentages.. I find it very addicting

I am using it to trim my recipes, and examine the hydration levels.

I have already corrected 2 recipes that have been causing us some troubles.

Thanks, Adam

Adam, percentages are very useful in baking. Can I make a couple of suggestions that may not be obvious initially but will add precision with yields & costing. I'll try not to get too long winded & boring. However, when you set out your formula start with the ingredients in a standard order; for instance.

Base formula 30% sourdoughingredients % wt

Stoneground Flour 100 15.000

Water +/- 74 11.100

salt 2 .300

diastatic malt .25 .0375

Total 176.25 26.4375

Sourdough 30%ingredients % wt

starter 30 1.350

Stoneground Flour 100 4.500

Water +/- 55 2.475

diastatic malt .25 .01125

Total 155.25 6.98625

Bread doughingredients % wt

Sourdough 6.98625

Stoneground Flour 10.500

Water +/- 8.625

salt .300

diastatic malt .02625

Total 176.25 26.4375

Note: the starter is not included in the total - it is removed after the sourdough leaven is mature and ready to be incorporated into the bread dough. Removing the starter enables it to be used to inoculate the next sourdough & maintain the souordough flora characteristics through cycling/refreshing each time it is used to inoculate a new batch of flour & water. It also enables a balanced formula for easy & accurate yield & costing calculations.

If the formula has several steps a "base formula" should allow you to calculate your production yield & material costs easily. Note in the simple formula above the "bread dough" formula incorporates the "sourdough" and is equal to the "base formula".

Then on the basis of the total you can then break the base formula into it's various parts.. If you start with the flour at the top and the water/liquid next its easier to get an idea of the liquid/hydration content which to the experienced baker such as yourself automatically has meaning. Good luck & hope this is a help.

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Because the total percentage is used to determine the required flour weight to make a given quantity of dough accurately with the ability to keep a balanced formula.

See below:

http://sourdough.com/forum/topic/1242#comment-9312

Follow the process; from required bread to flour weight etc. etc.

Just happened on this thread, in my baking notes on using eggs. I have a note saying consider eggs 75% moisture. I think milk products also slightly decrease hydration compared to using water. I wouldn't count butter when measuring hydration. It is about 20% water.

Liz