Baker persentige

[Sussan Estela Olaya]

Hi Petya, thank you so much for your comment!

We completely understand your point and absolutely agree on the importance of using baker’s percentages, as they allow any recipe to be adapted to different quantities, methods, or conditions without compromising proportions or quality.

In fact, in our course “The Fundamentals of Pizza”, we’ve dedicated an entire lesson to explaining this concept, its advantages, and how to apply it properly. While the course focuses on pizza, the baker’s percentage system is also an essential tool in traditional bread baking, pastry, and any kind of fermented dough. It’s a highly valuable resource for both professionals and enthusiasts seeking greater precision and flexibility in their recipes.

You can find the lesson in Chapter 4: Baker’s Percentage at this link:
https://www.scoolinary.com/courses/the-fundamentals-of-pizza/lessons/composition

This method makes it easy to adjust the recipe to make more or less dough, while keeping all ingredient ratios balanced.

Can it be used for cakes or sponge-type batters?

Yes! Although baker’s percentages are most commonly used for fermented doughs (bread, pizza, rolls), they can also be applied more generally to cakes, sponge cakes, and basic pastry preparations. In this case, flour remains the 100% base, and the rest of the ingredients are calculated proportionally, depending on the recipe type:

• Sugar: typically between 80% and 120%

• Eggs: between 50% and 100%

• Butter or fat: between 50% and 100%

• Liquids (milk, water, juice): between 50% and 100%

While this system isn’t as widely used in pastry as it is in bread baking, it’s still a very practical and technical tool—especially when scaling or developing recipes professionally.

We hope this information is helpful to you!
Best regards,
Sussan Scoolinary Team