![]() We can now add water until we get to the required hydration of 63%, and see we need to adjust the recipe to add 339g of water. A baker can use bakers percentage to calculate additional ingredients needed. If we enter 50% hydration for the starter the calculator will work out for you that your total water is 325g, the total flour is 575g, and the hydration is 57%. In this case we add the flour weight on its own, the water as given in the recipe, 300g and our starter, 100g. That is a really good idea because that makes you able. Now we must find out how many grams 1 of this dough weighs. This time we will assume that although the recipe uses starter at 100% hydration yours is actually 50%. The beauty of expressing recipes in terms of percentages is that the units of measure can be anything: grams, ounces, picograms, farfuffles, whatever. The calculator uses Bakers Math, which bases the percentages around the flour in the recipe always 100. Bakers percentage is a way of calculating the amount of any ingredient in. ![]() Again we will use my sourdough bread recipe. To quickly check that you’ve done it correctly you can add the flour and water together which should equal the initial dough weight that we were shooting for: 450g + 270g 720g. The second one is for converting recipes where a different hydration of starter is given to yours. If there are two types of flour being used, the combination of the weight of both flours will be 100. (Again don’t forget any water in your starter and/or leaven). Ingredient PercentageIngredient Weight/Total Flour x 100 For example, if a formula calls for 60 pounds of water and 100 pounds of flour, the baker’s percent would be 60 water. Then as you enter amounts for other ingredients such as salt and water the calculator will tell you the percentages. Simply enter the total weight of flour (including any flour in your starter and/or leaven). The first one is a percentage calculator. ![]() The hydration impacts many factorsw hen it comes to your bread.įor this reason, we have developed 2nd advanced sourdough hydration calculators. If a recipe uses 1000g of flour and 600 grams of water, we divide 600 by 1000: 600 / 1000 0.6 We multiply this by 100 to find our percentage of water used in the recipe: 0.6 x 100 60 This means this recipe is 60 hydration, typical of traditional French bread. This calculator is for advanced bakers, and is useful if you start using a stiff starter or a higher hydration starter. Love knowledge about bread? You can sign up to The Sourdough Club magazine here. ![]()
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