Baker's Math Explained | Learn how to use Baker's Percentage | Foodgeek
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- เผยแพร่เมื่อ 6 ก.ย. 2019
- Have you ever wondered how those percentages on bread recipes were and how they work? I will explain how to use baker's math, baker's percentages and how also sourdough bread hydration percentages. This is baker's math explain, sourdough hydration explained!
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#bakersmath #bakerspercentages #sourdough - แนวปฏิบัติและการใช้ชีวิต
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I just found this channel a couple of days ago and I am flabbergasted that you only have ~70k subscribers. This is some of the highest value food related content on TH-cam. No flashy editing, no excess hype, no ego. Just high quality, easy to understand information. Thanks Sune, you’ve definitely got my sub for as long as you’re producing for this channel
Eureka!!!! All the effort you have been going through to provide us with this amazing bread calculator, I cannot thank you enough, this was an epiphany....
That's wonderful to hear
Years ago I watched a video of a Baker explaining Baker's Percentages with examples. I agonized for hours making a spreadsheet that would calculate these things for me, so I could easily create or double recipes. Foodgeeks Baker's Calculator is absolutely superior in every way. I am slowly putting all my recipes into this calculator, and it has made my bread baking much easier. I send proven recipes to my daughters so they don't have to spend time making mistakes. That's my job. I highly recommend this calculator.
Wow... I googled sourdough pita bread and found your channel. You have eliminated the mystique of percentages in sourdough baking :-) Thank you for an excellent and informative channel, and thank you for your easy-to-follow directions. I am blown away and very glad I found the channel. The best sourdough tutorials I have seen!
I really appreciate all your effort and knowledge that you are sharing with us. I learned a lot and been applying it to my weekly baking for my family. Keep spreading your knowledge. More power!
Thank you
I agree 100% with the gentleman’s comment.
Your videos & tutorials are the best I've found on the internet. Its easy to see that you're dedicated to your art. I've learnt a lot by watching them and am getting good results especially using your on-line calculator. Thank you for these tools.
Hi Sune! I’ve been baking sourdough for about 4-5 years now at home and I must say thank you for all your time you take experimenting and playing around. I’ve learnt a lot of neat tricks from you. Tak igen. Hav en god dag.
Most clear video I ever found on baking percentages. Many many thanks 🙏
You are very welcome
Your bread calculator page is amazing! So useful. Thank you very much!
I'm a new fan of your work - "sourdough newbie" here. The calculator is a GREAT piece of work - thanks so much. You vids and info seem to be very thoughtful and thorough. THANKS!!
Watched your video for the past three days and today YT told me to watch this.
I’ve tried to do and calculate by hand and it kinda confusing, so I mostly stick to the recipes.
Thank you so so much for sharing this wonderful tool you created. I’ll try to use it in my next baking day 😉
I love your geeky approach! Thank you for all your work.
I’m a new fan, and really appreciate these videos. I started learning about sourdough 8 weeks ago, when I made my first starter, “Maury”. After a couple of weeks of starter trial and error, I finally got it right, feeding him twice a day, and he is on a predicable rising schedule. I’ve made 4 loaves so far- the first two (which were great) were better than the second two- the second bake I didn’t realize my hydration was too high and the dough flopped out. Your videos and this online tool are great resources, thank you for posting them! I’m doing my third bake tomorrow, paying more attention to exact percentages.
The way you are explaining and how you make it simple, it's to be admired. HATS UP!
Albert Einstein: If you can't explain it simply, you don't understand it well enough.
Thank you ❤️
Thanks so much. I’m a new home bread baker and enjoy your videos 💜
Thank you ❤️
Keep coming back to this. Awesome!
I came across your channel just a few weeks ago and I just love it! I’ve been baking and creating really great cakes, tarts and sweet stuff for quite some time now and just starting to experiment with sourdough.
I am learning so much from you and gaining confidence in baking breads, etc. What an awesome video. Well explained and good to understand - even for a bread baking greenhorn like me. 😉👍🏻
Thank you for sharing your knowledge, tips and tricks and the passion for good food with us.
Keep up the great work Sune and big regards from Berlin 🤟🏻and by the way: you deserve at least a million subscribers.
This is a great video and it is very well explained. I will be switching to using the percentages. Thank you!
I am new to sour dough, thank you for explaining it and giving me more tools to make better bread.
Can you please elaborate on the role of seasons(summer or winter) on the hydration level and starter percentages. Thank you.
Dear Sune!
Another precise video. I'm just happy, that You explain everything what a beginner should know! Thank You!
In a word, Fantastic! Thanks for sharing. I enjoy and learn so much from your videos. There are other things I would like to learn about in the world of bread making that I am on the hunt for and hope to find to help me better understand bread making.
This is the best Sourdough bread video i’ve watched so far! Thank you for explaining it clearly :) Really appreciate the Bread Calculator! This has answered all the questions about percentages! Now i can make sourdough with the scaled down to my oven size 😁
Thank you for your help with this. Your comprehensive way of explaining this really helped me! ♥️
The clearest explanation about baker's math, thank you! And I love your Pitch Meetings t shirt btw haha
Thank you for all your videos with simple and understandable steps! I was very confused about the sourdough process, now all my fears are disappearing, I'm growing ever excited and confident! You've achieved your goal! :)
Excellent! Thanks for clearing this up for me!!
I think I want to have your babies!! Your videos are so helpful in unravelling the black art known as Sourdough Bread Baking. Even the (very few) mistakes are instructional. You have a very easy way of informing us. Keep them coming. Thank you.
Hahaha, I've had the babies I need ;) Very glad they are helping you :)
WOW for the first time i understand hydration, Thank you!!! i have 2 loaves in the frig now, went by your starter and recipe for beginners.
I am very happy to hear that. I hope you bread comes out great :D
Thank you so much for all the knowledge you share. So many questions answered! Because of you and your site I will try my own first sourdough recipe. Thanks a lot!!
Great video! Very helpful explanation of baker’s calculations, for someone like me, who’s still learning. Thanks!
Thank you. I am glad that it's useful to you :)
hi ,
I'm so happy with everything I learn from you.
You are a person with a huge heart who gives lovingly from your knowledge.
I am from Israel, happy to learn from the abundance you offer, including this amazing tool.
Wishing you a lot of success and looking forward to more interesting videos.
Fantastic stuff - thank you so much for sharing. I found you via a link on the Sourdough Baking Australia group
Sune that's the best explanation and the calculator is genius, many thanks
Wow this was fantastic! I'm a novice bread geek just learning about all this and this was SUPER helpful! thank you!
Both your baker’s maths explanation and your bread calculator are absolutely brilliant, thank you so much! I cannot tell you how helpful this is! Thank you! 🙏 💝 I am very new to sourdough and have subscribed to your channel, all your information is just brilliant! 😃
Oh my goodness, just found this video and bread calculator. This is an amazing tool, thank you so so much!! I have subscribed to your channel, amazing content!
Thanks for your really great work, and sharing it for free to everyone ! 🙏
I'm used to do my maths calculation by myself but your tool will be really helpful the lazy days!
This was very informative. Thank you so much for this explanation. It was easy to follow and I finally understand. The tool on your website is fantastic as well. Very glad I found your channel and your website.
Thank you
Very informative!! I am glad I found this calculator as I was doing another recipe and the dough was very wet. After using your calculator, it show the recipe was 85% and thus the reason it was difficult to work with.
Do you have a video that talks about hydration advantages or disadvantages?
Also the ratios of bread flour and wheat flour? Thanks
What a wonderful gift!!!!! super helpful!!!!! thank you!
Thanks you so much for all of your work on these videos and this bread calculator Sune. I have learned a lot from you.
Just a thought, if possible could you add a reverse feature to that calculator? A feature where you enter your desired hydration and dough weight and it will give you the proper ingredients by weight?
Thanks a Stack, just love your Explanations. Fantastic Calculator .... Your Vidclips, Always so simple and easy to understand.... Such great information and directions .... Keep well and Stay Safe .... Cheers from NZ
Thanks a lot for sharing your deep knowledge on the art of sourdough bread baking. I find your videos truly inspirational 👏👌
Thank you so much ❤️
Excellent thank you, I am now understanding what was previously mysterious. I especially appreciated the comment on more or less starter according to the season. I had noted that things were different but didn't know what to do.
You're very welcome
Thanks for the excellent Bread information site. Keep up the excellent work. It's a lot of work. Thanks again.
Thank you ❤️
You are the best! Thank you for sharing your knowledge 👍🙏
Your information is always so amazing. Especially for a newbie sourdough bread maker as myself. Thank you so much for sharing your knowledge and making that awesome Bread Calculator. 😊
Wow, this is an amazing tool. Explained so clearly too. Your sourdough videos have taught me a lot. Thank you, Sune.
Thank you ❤️
I just found your channel today. Your Bread calculator is Great. Thank for sharing and explaining how to use it. Also, I am usually unsure as to how much starter to use. This has been most helpful.
Glad to help you in your sourdough journey :)
This is just fantastic and genious, to simplify for us beginners! Thank you so much!!
Great calculator! I think a very good addition for working with sourdough would be a fermentation time calculator. I have seen them separately but it would really complete your calculator.
You are right, so I added it 🙂 Enjoy! 😁
@@Foodgeek Dude, you're the best!
Simply amazing !!!! I went to your online calculator right away and used it as well...must say it is quite easy to use. I have saved the link for future use. Thank you very much for this lesson on proportion calculations with reasoning.
That was an amazing lesson. I am new at making sourdough. My interest in the bread making process has newly fascinated me and your clear concise explanations are very appreciated. I will be buying supplies from you, happily.
Thank you
Fantastic! Thanks for saving me the time of creating my own tool in Excel. We appreciate your time and effort to build this tool!
Thank you. Learned a lot. Well explain.
I love your channel ❤️ Thank you!
Wow, just a great tool! Thank so much for your hard work!
You're welcome :) I am glad it's useful to you :)
Genuis. Thanks for the Calculator. It's awesome.
How did I miss this? Looking forward to tweaking a couple bread recipes using this. Btw, I recognize those MX-Cherry Blue keys clicking away. So satisfying to work with.
Thank you, that was very clear. Love your channel, your tshirts and your guitars \m/
Very informative, thank you so much for all these
Fantastic! Great effort to have the bread calculator! I started sourdough bread during the quarantine, which caught me... in Copenhagen! I am glad to learn from the Dane! Tusind Tak, Sune!
Thanks for the great explanation and tool. Am excited to convert a recipe I want to try today, have to change it from tsp, cups etc to grams first, the. I can use your calculator. Awesome!
Dude, you are awesome! When I grow up I want to be like you. Thanks for sharing your knowledge.
Excellent information. thanks.Gracias.
I'm finally getting the whole hydration thing down--thank you!--what I DON'T understand is factoring-in the starter's hydration. If you've been plugging along for several months as a newbie (ME!) trying this and that source of sourdough techniques you probably have a pretty healthy, well-developed starter. But, boy, I sure don't know what its hydration % is. What does one do if they want to follow your instructions perfectly and they haven't a clue as to the starter's hydration?
Thanks so much. This can help me a lot.
I can't like this video enough. Great video!!!
Thank you ❤️
Wow, awesome and informative! Thanks for all the meticulous work 👍👍
I recently got into making my own sourdough and decided to make a little excel sheet calculator (because I'm a spreadsheet geek and I need no excuse to whip out excel 😂). It was only after the fact that I realised that someone else on the internet has definitely done this already and decided to search them out to see where I could improve my own.
Thank you for that amazing calculator!
You're welcome :)
That was awesome! Thank you!
Stoked you like it :D
Great video! Thank you 🙏😍🥰
I am so thankful to have found your channel. 2020 is going to be a fantastic year. Thank you very much for your wonderful videos.
Thank you so much ❤️
What about now?..
well this comment didn’t age well hahahaha
thank you very much!
Still asking myself how I just came across of this channel now!!
Very good content ... Appreciate all your effort !
Thank you :)
Dude, this is rad! I'd been keeping some of my recipes in random google docs, but just saved today's as a PDF from the calculator!
Also realized that despite being a very number-literate person, I made a small mistake (0.5%) in calculating my target hydration. Always better to have a tool once the theory is understood and very thankful to you for making it :D. Love your vids!
I have and use the bread calculator. I'm another geek, and I've been using Excel spreadsheets for this for years. I cross-check with them, they line up as expected (I suspect Sune is a pretty decent programmer :) ). I have a certain comfort level with seeing the underlying formula, and so I end up using both.
Perfect instructions.
Thank you 😁
Thank you, Sune, for generously sharing about bread baking and for the fantastic dough calculator. What is "Innoculation" in the calculator and how to use it.
Inoculation is the amount of starter in the dough. Press the button to change the amount, but keeping the hydration and total weight the same 😊
Thank you for sharing
Awesome video and the app is amazing
Growing up in the 1970s in the US, they also thought us the metric system in elementary school in hopes the country would one day switch to the metric system. It never happened, so we never had to use it and therefore, never retained it. I haven’t heard any talk of a switch since!
Thanks for this - nice and clear video. I used your bread calc and find it better than another I was using, so will continue to share and use. One thing I would like added would be a area for notes/method/instructions for when you print the recipe. Not sure if it can be an option.
Thank you :)
Due to the way it saves the recipe there is a practical limitation on how much data can be in there. I'll have a look and see what it is :)
Speaking of merch - the bread calculator is a potential app I’d gladly pay for so, for the first time ever, I am becoming a patreon. Thank you so much! Let me know when the calculator becomes available as an app!
Is the yeast in the calculator only for fresh yeast? So if I was to convert a recipe that uses active dry yeast, would I put double the grams of yeast of what the recipe calls for into the calculator? Thanks! This is probably one of the most revolutionary tools I have come across for bread making, thank you for taking the time to create this and share it with all of us
It doesn't actually convert the amount of yeast, but will let you choose the inoculation of sourdough into the converted loaf :)
Love your shirt!
Hi, first of all congratulations for the great work you are doing for us, and because i'm a "beginner" in how to make bread, i'm a bit confused when you talk about preferment and starter in your bread calculator, preferment and starter are not the same? thanks a lot!
Thank you very much!!! This is exactly what I needed. I've seen references to Baker's Percentage and what it is, but rarely do I see a proper explanation on how you actually use it. I'm always left confused and don't feel any wiser. But now I should be able to put it into practice! I just shared this link to an artisan bread group on facebook, explaining how useful this video is. I hope it will help you out! By the way, native Norwegian here, sounds to me like you might be Danish? :) I find your various videos very helpful. Thanks!!! Love your guitars, too!
Thank you
@@Foodgeek How nice! Bergen is a beautiful city!
Thank you so much for explain and understand how to use Baker's Percentage. I was wondering can I also use this formula for making cheesecakes and if so how since there really isn"t any flour for the filling (only the crust if it"s a cake like crust).
Love this tool! I shared it on my facebook. :) It appears the salt % in the totals section on the right doesn't match the salt % in the ingredient list. Looks like the % in the totals section is the accurate percentage. It shows the correct % on both sides for yeasted recipes though.
I just confirmed, the salt percentage in the ingredient list is calculating based on the salt/flour ratio not including the flour in the starter. The salt percentage in the totals is calculated on the flour including the flour from the starter.
The reason they match in a yeasted recipe is because there is no starter, so no flour there.
You may have noticed the water percentage in the ingredient list doesn't match the hydration percentage in the totals. This is also because of the starter.
Wow thanks!
@foodgeek. I love you videos and how you are prepared to try different things and bring them back to keeping it simple. In one of your videos you mentioned how you like to autolyse for 4 hours. So you got me thinking, in order to make the most of a persons available time during the day (work and stuff) where you can’t let sourdough dictate your working day- have you done an experiment where you do overnight autolyse (countertop or fridge) with different hydration levels where a normal 12% protein flour is used? Just thought it maybe something up your street - if you feed your starter overnight maybe the autolyse could also be done at the same time...... or can you?
Thanks so much, great tool.
Just one thing I don’t understand, when I put 200 starter in the formula, it shows only 100 in the preferment part of the stat... something I’m missing?
Cheers
Thank you man!
You're welcome :)
Thanks for the detailes videos and. this one too. The flours availble easily in the market, here in India are way different than those avaible in US and Europe. May be its because the wheat is harvested in spring and milling is also different. Bread flour and Rye are expensive flours as compared to whole wheat flour avaible in supermarkets. This caluclator is going to be ver helpful for me to do my trials, with store bought flour and experiments with adding multigrain flour - which I make at home using millets and cereals and spices.
Very informative thank you so much I needed to understand % better for an exam thanks
You are welcome
Love this! am currently trying to work out to change a baguette recipe from dried yeast to sour dough starter. the bread calculator gives me the math for the main dough, but not for the pre-ferment. Any tips as both require a starter/yeast element.
These are the numbers for the pre-ferment
450g Strong White Flour
7g Salt
290ml Water
2.5g Yeast
Cheers!
The bread calculator is absolutely awesome! Can you make it into an app? I would love to have it on my phone.
It's a responsive web page, which means you can use it in your mobile browser for a app-esque experience :)
I love your t-shirt! hahaha