How does baker's percentage work for scaling sourdough recipes?
Using baker's math helps scale recipes easily. If you know the percentages, you can adjust the recipe for any number of servings. For example, if flour is 100%, other ingredients are calculated as a percentage of the flour weight. This way, you can scale up or down without confusion.
پاسخ داده شده توسط هندریک، The Bread Code
از کتاب
In a large bakery, a determining factor is how much flour you have at hand. Based on the amount of flour you have, you can calculate how many loaves or buns you can make. To make it easy for bakers, the quantity of each ingredient is calculated as a percentage based on how much flour you have. Let me demonstrate this with a small example from a pizzeria. In the morning you check and you realize you have around 1 kg of flour. Your default recipe calls for around 600 g of water. That would be a typical pizza dough, not too dry but also not too wet. Then you would be using around 20 g of salt and around 100 g of sourdough starter. 1 The next day you suddenly have 1.4 kg of flour at hand and thus can make more pizza dough. What do you do? Do you multiply all the ingredients by 1.4? Yes you could, but there is an easier way. This is where baker’s math comes in handy. Let’s look at the default recipe with baker’s math and then adjust it for the 1.4 kg flour quantity.
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