The Unabaker Speaks

How To Calculate Weight of Flour & Water In Any Dough Sometimes I’ve had occasion to try to figure out the weight of flour and water in a formula knowing only the Total Dough Weight and the Baker’s Percentage of flour, and of water. This is not a common situation, but it’s good to know the formula if it ever happens. Here are the formulae to calculate that data.  For example, a formula for Pain Ordinaire is Flour 100%, Water 65%, Salt 2%, and Yeast 1.4%. The Total Dough Weight of the formula is known to be 1000 grams. Using the formula below, the weight of flour can be calculated. To Calculate the Weight of Flour Total Dough Weight ÷ Total Formula Baker’s %  x Baker’s % of Flour = Weight of Flour 1000 ÷ 168.4 x 100 = 593.82 grams flour  (rounded to 594) Of course once the weight of flour is known, all other ingredient weights can be derived using the Baker’s % for each, but the same formula above can be used to determine the weight of water without knowing the weight ...

The Recipe Recording Template v1 To obtain the Recipe Category Template v1 file see below. Apple Numbers: https://drive.google.com/file/d/1QSRt7VwtHFCxipclW30xCbxKdy1SA6ur/view?usp=share_link Excel https://docs.google.com/spreadsheets/d/1MMTv9If97HKVAa0FN9tVcyLbUCh93ae0/edit?usp=share_link&ouid=102637182968647895030&rtpof=true&sd=true Google Sheets https://docs.google.com/spreadsheets/d/15yHf5bPhG75mdrVa9guFshvtY79nlbGS1mqT1sa5DEs/edit?usp=share_link The Kitchen Formula Calculator v4 & The Recipe Recording Template  November 7, 2024  What is it? The Recipe Recording Template v1 (aka Recipe Category Template) is an augmentation of its parent calculating tool, The Kitchen Formula Calculator . It’s a blank set of calculating tables designed for writing new recipes, or recording ones already in hand. The file is a template meant to be duplicated, the duplicate then used to enter the recipe data. The template is the template. Do not perform data entry in the templa...