Baker's percentage uses flour weight as base. If flour is 100%, how are other ingredients expressed?

• A. All ingredients are expressed as a percentage of flour weight.
• B. Flour weight is 100%; all other ingredients are expressed as a percentage of flour weight.
• C. Only sugar is expressed as percentage.
• D. Volume measurements are used for all ingredients.

Answer: (B)

Baker's percentage treats flour as the reference weight and sets it at 100%, with every other ingredient expressed as a percentage of that flour weight. This means you describe how much of each ingredient you have in relation to the weight of the flour. For example, if you use 1000 g of flour and 600 g of water, the water is 60% of the flour. If you add 20 g salt, that’s 2% of the flour; 50 g sugar would be 5%. This approach lets you see and adjust ratios easily and scale recipes up or down while preserving textures and balance. Volume measurements aren’t used in this system because weight provides a more accurate, density‑independent basis for ratios.