烘焙百分比计算器 — 公式
## How Baker Percentages Work
### Formula
**Baker % = (Ingredient Weight / Flour Weight) x 100**
Flour is always 100%. Every other ingredient is expressed relative to the flour weight. This system makes it easy to scale any bread recipe.
### Typical Ranges
- Hydration: 55-80%
- Salt: 1.8-2.2%
- Instant yeast: 0.5-1.5%
### Formula
**Baker % = (Ingredient Weight / Flour Weight) x 100**
Flour is always 100%. Every other ingredient is expressed relative to the flour weight. This system makes it easy to scale any bread recipe.
### Typical Ranges
- Hydration: 55-80%
- Salt: 1.8-2.2%
- Instant yeast: 0.5-1.5%
计算示例
Calculate baker percentages for 500 g flour, 325 g water, 10 g salt, 5 g yeast.
- Flour: 100% (by definition).
- Water: (325/500) x 100 = 65% hydration.
- Salt: (10/500) x 100 = 2%.
- Yeast: (5/500) x 100 = 1%.
- Total dough: 500 + 325 + 10 + 5 = 840 g.