How is baker's percentage calculated?

Baker's percentage is a method used in baking to express the ratio of ingredients relative to the weight of flour, which is always considered to be 100%. This allows bakers to easily scale recipes and understand the relationship between various ingredients, especially when adjusting batch sizes.

When calculating baker's percentage, the weight of each ingredient is divided by the weight of the flour, and that result is then multiplied by 100% to express it as a percentage. Therefore, the formula correctly demonstrates that the overall ingredient weight is considered in relation to how much flour is used.

For example, if a recipe calls for 500 grams of flour and 300 grams of water, the baker's percentage for water would be calculated as (300g / 500g) × 100%, yielding a baker's percentage of 60% for water.

This method of calculation highlights how certain ingredients relate to flour and is essential for developing consistent baking results. The other options provided do not align with this standard method of calculating baker's percentage and would not provide accurate or useful ratios for bakers.