Kristin Hoffman (author of Baker Bettie’s Better Baking Book) explains the concept by showing how to calculate a recipe’s formula.
One of the most valuable things I learned in culinary school was how to calculate and use baker’s percentages.
If you aren’t familiar with the concept, baker’s percentages are a way professional baker’s write their recipe formulas where each ingredient is listed as a percentage in relation to how much flour is in the recipe.
But this technique can be helpful for some home baker’s as well, especially with bread baking!
I made a YouTube video breaking down the technique and I tried to keep it as simple to understand as possible!
If reading is an easier way to learn, then I also wrote an article that you can follow.
In this article I also created formula calculators that you can use so you don’t actually have to do the math for yourself!
Baker Bettie’s Better Baking Book
Classic Baking Techniques and Recipes for Building Baking Confidence
Baking from scratch can be hard. Baking is a particular science that requires precise measurements and steps. With Kristin Hoffman, aka Baker Bettie, the science behind baking will become second nature! Baker Bettie’s Better Baking Book lays a foundation of basic baking skills and master recipes that are sure to boost your baking confidence.
Learn top tips from a professional chef. Consider Baker Bettie’s Better Baking Book your at-home culinary and baking school guide. This baking cookbook goes beyond the recipe by teaching the science behind baking. From measurements, techniques, step-by-step processes, to how to use base recipes to create endless baked goods that will make you drool. This book ensures that you will be able to tackle any baking recipe with confidence!