Comments on: Introduction to Baker’s Percentages

By: WendyL

WendyL — Tue, 18 Mar 2025 21:22:25 +0000

Hi Maurizio

I like the spreadsheet and it helped with the weight of the ingredient in the final dough. However, do you mind sharing how do you derive 0.8% baker's percentage for the sourdough starter in the total formula? I may have got almost everything on how it works in the spreadsheet, but from your recipe, i am just curious on the sourdough starter baker percentage. Thank you again Maurizio.

By: Maurizio Leo

Maurizio Leo — Sat, 30 Nov 2024 17:58:50 +0000

In reply to Ak. Super happy to help, thank you. It's why I do what I do! Yes, 2-3% oil is where I start for most things calling for softness. Happy baking!

By: Ak

Ak — Sat, 23 Nov 2024 00:26:02 +0000

Hi Maurizio,
I just started my sourdough journey this year, i thought it was that sooo easy,but then after many attempts i failed. Little did i know it has lots of factors; temp,type of flour,weather,hydration etc. tbh after seeing your blog, i was quite overwhelmed because of the long details i was quite impatient and just jumped to the recipe but still my bread is still imperfect LOL but after many attempts, i went back to your blog and saw that everything was explained IN DETAIL. You know what, i just read everything! LOL and i was in awe because so many questions i want to ask and because of your blog i can mostly understand now and making me or us beginners to improve and make better sourdough. I really appreciate your time and hardwork to make blogs like this for us novice to understand the process of sourdough. From the bottom of my heart, thank you and i really appreciate the efforts that you write for us, not to mention this is a free website for those who couldn't afford membership fees and also your instagram (which i followed you eventually lol)

PS i want to ask if do you usually add 3% for oil? I saw some of your recipe calls for it when adding oils in your dough

Hope to hear from you soon!Thank you so much!!

By: Maurizio Leo

Maurizio Leo — Wed, 18 Sep 2024 12:11:26 +0000

In reply to KY Lim. I'd say if you do 10% to total flour, you're probably safe. That means, you can add 40g of seeds + nuts. Bake it off and see how it goes, then increase up to 15% if things go well and you want to!

By: Maurizio Leo

Maurizio Leo — Wed, 18 Sep 2024 12:10:22 +0000

In reply to Diane Campion. Hey Diane! Make sure you're signed in at the very top right of the website. There's a little member dropdown there to sign in. If you are signed in, your name should show up in the box! Email me if you're still having trouble, we'll get you squared away.

By: KY Lim

KY Lim — Tue, 17 Sep 2024 07:48:18 +0000

Hi Sir, I wish to add some sunflower seeds and walnut to the sourdough. My flour weight is 400gm. How much seeds + nuts that I can include in this recipe (since my flour weight only 400gm…the rest other ingredients not included yet). Any particular percentage nut vs flour weight without effecting the gluten and rising of the dough during oven spring. Thank you Sir.

By: Diane Campion

Diane Campion — Sun, 15 Sep 2024 12:42:38 +0000

Hi The site doesn't allow me to download or see your bakers percentage spreadsheet. It sends me back to the subscribe page though it shows me being logged in and a subscriber. Thanks

By: Maurizio Leo

Maurizio Leo — Sat, 10 Aug 2024 14:57:50 +0000

In reply to QuirkyK. Yes, my spreadsheets can do enriched doughs as well. All my sheets are in the membership .

By: QuirkyK

QuirkyK — Fri, 09 Aug 2024 11:41:34 +0000

Do your spreadsheets do calculations for enriched dough? And if so do the calculations there account for the water content found in ingredients such as milk and eggs or do you avoid the confusion there and ignore it like you mention for the starter? Also, any chance you have a spreadsheet that calculates the amount of dough that will fill your tin? I ask because i own a tin most homebakers do not, so I need to edit recipes i find to fit that tin, usually I have to make more, but it isn't a clean extra 1/4 or 1/2. So the app i use called AnyList, while housing recipes and scaling them it can not scale to a figure i need. It also does not help when you want to edit the ingredients in a bread to add sourdough starter. I'm trying to make an enriched dough called Pan de Mei, and I want to add the soughdough starter to add flavor.I landed on your site because I'm trying to determine if this is possible.

By: Maurizio Leo

Maurizio Leo — Sat, 06 Jul 2024 14:28:55 +0000

In reply to bruce. Yes, lots of tips in my guide to baking in the summer , Bruce!