Gluten Free Bakers Percentages

How master bakers do it.

Greater precision = more consistent results!

Professional bakers use percentages to calculate formulas for starters, leaves, and dough. Once you get used to it, it is an amazingly useful system and helps you understand your dough much better.

The weight of the flour is taken as 100%, and each other ingredient is calculated as a percentage of that weight.  

So 

• If 500g flour = 100%

then

• 10g salt in the recipe = 2% 

and

• 300g water = 60%  etc.

For gluten-free recipes, the 100% includes the combined weight of all the flours in the blend - but not the flour used in the leaven.