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Baker's Percentage worksheet

Grades 6–7 · CCSS 6.RP.A.3.c, 7.RP.A.3

Solve each problem and show your work. Round answers to 2 decimal places where needed.

1.
Problem 1.
- I have: Weights: find the percentages
- Total flour weight: 500 g
- Water weight: 340
- Salt weight: 12
- Yeast weight: 4
Find: Hydration
Answer
2.
Problem 2.
- I have: Percentages: find the weights
- Total flour weight: 500 g
- Water (% of flour): 55%
- Salt (% of flour): 2%
- Yeast (% of flour): 1%
Find: Total dough weight
Answer
3.
Problem 3.
- I have: Weights: find the percentages
- Total flour weight: 600 g
- Water weight: 270
- Salt weight: 10
- Yeast weight: 5
Find: Hydration
Answer
4.
Problem 4.
- I have: Weights: find the percentages
- Total flour weight: 500 g
- Water weight: 450
- Salt weight: 12
- Yeast weight: 6
Find: Hydration
Answer
5.
Problem 5.
- I have: Weights: find the percentages
- Total flour weight: 500 g
- Water weight: 300
- Salt weight: 8
- Yeast weight: 4
Find: Hydration
Answer
6.
Problem 6.
- I have: Weights: find the percentages
- Total flour weight: 375 g
- Water weight: 280
- Salt weight: 7
- Yeast weight: 5
Find: Hydration
Answer
7.
Problem 7.
- I have: Weights: find the percentages
- Total flour weight: 500 g
- Water weight: 500
- Salt weight: 9
- Yeast weight: 5
Find: Hydration
Answer
8.
Problem 8.
- I have: Weights: find the percentages
- Total flour weight: 560 g
- Water weight: 280
- Salt weight: 12
- Yeast weight: 5
Find: Hydration
Answer
9.
Problem 9.
- I have: Percentages: find the weights
- Total flour weight: 500 g
- Water (% of flour): 45%
- Salt (% of flour): 2%
- Yeast (% of flour): 2%
Find: Total dough weight
Answer
10.
Problem 10.
- I have: Percentages: find the weights
- Total flour weight: 475 g
- Water (% of flour): 68%
- Salt (% of flour): 2%
- Yeast (% of flour): 2%
Find: Total dough weight
Answer

Answer key: Baker's Percentage worksheet

1. Hydration: 68%
1. Hydration = water out of flour, which tells you how wet the dough will feel
  $\frac{340 g}{500 g} \times 100$ $= 68%$
2. Salt percentage = its weight out of the flour weight, since flour is the 100% base
  $\frac{12 g}{500 g} \times 100$ $= 2.4%$
3. Yeast percentage = its weight out of the flour weight, since flour is the 100% base
  $\frac{4 g}{500 g} \times 100$ $= 0.8%$
4. Total dough weight = flour plus every other ingredient
  $500 + 340 + 12 + 4$ $= 856 g$
2. Total dough weight: 790 g
1. Water weight = 55% of the flour, since each percent is based on flour
  $500 g \times \frac{55}{100}$ $= 275 g$
2. Salt weight = 2% of the flour, since each percent is based on flour
  $500 g \times \frac{2}{100}$ $= 10 g$
3. Yeast weight = 1% of the flour, since each percent is based on flour
  $500 g \times \frac{1}{100}$ $= 5 g$
4. Total dough weight = flour plus every other ingredient
  $500 + 275 + 10 + 5$ $= 790 g$
3. Hydration: 45%
1. Hydration = water out of flour, which tells you how wet the dough will feel
  $\frac{270 g}{600 g} \times 100$ $= 45%$
2. Salt percentage = its weight out of the flour weight, since flour is the 100% base
  $\frac{10 g}{600 g} \times 100$ $= 1.666667%$
3. Yeast percentage = its weight out of the flour weight, since flour is the 100% base
  $\frac{5 g}{600 g} \times 100$ $= 0.833333%$
4. Total dough weight = flour plus every other ingredient
  $600 + 270 + 10 + 5$ $= 885 g$
4. Hydration: 90%
1. Hydration = water out of flour, which tells you how wet the dough will feel
  $\frac{450 g}{500 g} \times 100$ $= 90%$
2. Salt percentage = its weight out of the flour weight, since flour is the 100% base
  $\frac{12 g}{500 g} \times 100$ $= 2.4%$
3. Yeast percentage = its weight out of the flour weight, since flour is the 100% base
  $\frac{6 g}{500 g} \times 100$ $= 1.2%$
4. Total dough weight = flour plus every other ingredient
  $500 + 450 + 12 + 6$ $= 968 g$
5. Hydration: 60%
1. Hydration = water out of flour, which tells you how wet the dough will feel
  $\frac{300 g}{500 g} \times 100$ $= 60%$
2. Salt percentage = its weight out of the flour weight, since flour is the 100% base
  $\frac{8 g}{500 g} \times 100$ $= 1.6%$
3. Yeast percentage = its weight out of the flour weight, since flour is the 100% base
  $\frac{4 g}{500 g} \times 100$ $= 0.8%$
4. Total dough weight = flour plus every other ingredient
  $500 + 300 + 8 + 4$ $= 812 g$
6. Hydration: 74.7%
1. Hydration = water out of flour, which tells you how wet the dough will feel
  $\frac{280 g}{375 g} \times 100$ $= 74.666667%$
2. Salt percentage = its weight out of the flour weight, since flour is the 100% base
  $\frac{7 g}{375 g} \times 100$ $= 1.866667%$
3. Yeast percentage = its weight out of the flour weight, since flour is the 100% base
  $\frac{5 g}{375 g} \times 100$ $= 1.333333%$
4. Total dough weight = flour plus every other ingredient
  $375 + 280 + 7 + 5$ $= 667 g$
7. Hydration: 100%
1. Hydration = water out of flour, which tells you how wet the dough will feel
  $\frac{500 g}{500 g} \times 100$ $= 100%$
2. Salt percentage = its weight out of the flour weight, since flour is the 100% base
  $\frac{9 g}{500 g} \times 100$ $= 1.8%$
3. Yeast percentage = its weight out of the flour weight, since flour is the 100% base
  $\frac{5 g}{500 g} \times 100$ $= 1%$
4. Total dough weight = flour plus every other ingredient
  $500 + 500 + 9 + 5$ $= 1,014 g$
8. Hydration: 50%
1. Hydration = water out of flour, which tells you how wet the dough will feel
  $\frac{280 g}{560 g} \times 100$ $= 50%$
2. Salt percentage = its weight out of the flour weight, since flour is the 100% base
  $\frac{12 g}{560 g} \times 100$ $= 2.142857%$
3. Yeast percentage = its weight out of the flour weight, since flour is the 100% base
  $\frac{5 g}{560 g} \times 100$ $= 0.892857%$
4. Total dough weight = flour plus every other ingredient
  $560 + 280 + 12 + 5$ $= 857 g$
9. Total dough weight: 745 g
1. Water weight = 45% of the flour, since each percent is based on flour
  $500 g \times \frac{45}{100}$ $= 225 g$
2. Salt weight = 2% of the flour, since each percent is based on flour
  $500 g \times \frac{2}{100}$ $= 10 g$
3. Yeast weight = 2% of the flour, since each percent is based on flour
  $500 g \times \frac{2}{100}$ $= 10 g$
4. Total dough weight = flour plus every other ingredient
  $500 + 225 + 10 + 10$ $= 745 g$
10. Total dough weight: 817 g
1. Water weight = 68% of the flour, since each percent is based on flour
  $475 g \times \frac{68}{100}$ $= 323 g$
2. Salt weight = 2% of the flour, since each percent is based on flour
  $475 g \times \frac{2}{100}$ $= 9.5 g$
3. Yeast weight = 2% of the flour, since each percent is based on flour
  $475 g \times \frac{2}{100}$ $= 9.5 g$
4. Total dough weight = flour plus every other ingredient
  $475 + 323 + 9.5 + 9.5$ $= 817 g$