Baker's Percentage

Baker’s Percentage is one of the most accurate ways to convert a recipe for a pastry or bread. This is because it uses the measurement of flour as a base percentage for all other ingredients. Many bakers will share their bread recipes only using percentages because then a baker can create as much dough as they want in any size. The best way to do this is to go through a few example recipes with step by step instructions.

If only the weights of the ingredients are given and must be altered, work backwards. Once converted, these percentages will yield much more exact recipe amounts in a larger or smaller batch is needed.

This method is the most accurate for converting a recipe, but I must warn those using it for larger batches. The larger the amount needed, the easier it is for a recipe to deflate or curdle. Be aware of your kitchens temperature, humidity and resources. If anything, split a larger recipe in half and bake separately to reduce risk.