Let's switch to some counting today :) Recently I've got requests from you about explaining percentages that I mention in my recipes. So here I share what I know and how I understand baker's percentage.

✅ First of all it's important to remember that usually all ingredients we measure in grams, liquids as well.

✅ As a basis we always take the weight of dry flour that we take for making dough. We always consider this flour as 100%.

✅ Each ingredient in the recipe we calculate from the amount of dry flour we take for mixing.

For example we have a classic country bread recipe :

1) 90 % bread flour

2) 10 % whole wheat flour

3) 20 % starter

4) 2 % salt

5) 75 % hydration

For example we want to make a bread with a total amount of flour 400 g, so we consider this amount as 100%. Let's count:

1) 400g : 100% x 90% = 360 g

2) 400g : 100% x 10% = 40 g

3) 400g : 100% x 20% = 80 g

4) 400g : 100% x 2% = 8 g

5) 400g : 100% x 75% = 300 g

So we get 360g of bread flour, 40g w/wheat flour, 80g starter, 8g salt, 300g of water.

When we take 1000 g of flour, we consider it as a basis as well (as 100%),

so 80% hydration (80% of water) will look like:

1000g : 100% x 80% = 800 g of water.

Some bakers also consider the amount of flour in their starter as a part of the total amount of flour in the recipe. They count dry flour for dough mixing + a starter flour as 100%, but I don't do that. Usually such recipes have some notes about what is included in the total flour amount.

More often bakers consider as a basis just the amount of dry flour that is taken for mixing dough. As well as the amount of water in the starter is not considered as a part of a total hydration of the dough.

But please, make sure, that the recipe you use has some notes about it.

Because I know that sometimes bakers say that they have 80% hydration dough, but they don't explain that it's not just 80% of water they add during mixing, it sometimes means that these 80% also include water from their starter. But they do not explain it.

Such misunderstanding very often caused me a lot of problems and in the result I got a too liquid dough that was almost impossible to save))) So be careful with water, it's always better to take less))

More about hydration of the dough you can find __here in this article.__

If you still have some questions, I'm always open for a discussion :)