Answers to exercises for Part 3 of the Baker’s Percentage Tutorial.
Exercise 1
Consider this formula:
- White flour 50%
- Whole wheat flour 20%
- Semolina (flour) 30%
- Water 70%
- Instant yeast 1.5%
- Salt 2%
How much of each ingredient would you use if you wanted to make 1400 g of dough?
Exercise 1 Answer
The total % is 173.5.
Total Flour Weight is (1400/173.5) x 100 = 807 g.
Use the TFW to calculate the amount of each ingredient:
- White flour: 404 g (50% x 807)
- Whole wheat flour: 161 g (20% x 807)
- Semolina: 242 g (30% x 807)
- Water: 565 g (70% a 807)
- Instant yeast: 12 g (1.5% x 807)
- Salt: 16 g (2% x 807)
Exercise 2
Consider this formula:
- Flour 75%
- Whole wheat flour 20%
- Whole rye flour 5%
- Water 50%
- Milk 10%
- Instant yeast 1%
- Salt 2%
If you only have 50 g of milk left in your refrigerator, how much dough can you make? How much of each of the other ingredients would you need?
Exercise 2 Answer
The 50 g of milk accounts for 10 parts of the dough, so each part is 5 g (50/10).
The total number of parts (total %) is 163, so 815 g of dough can be made (5 x 163).
The flour is 100 parts, so the Total Flour Weight is 500 g (5 x 100).
Use the TFW to calculate each ingredient:
- White flour: 375 g
- Whole wheat flour: 100 g
- Whole rye flour: 25 g
- Water: 250 g
- Milk: 50 g
- Instant yeast: 5 g
- Salt: 10 g