Bakers percentage is based on the ingredient that has the largest amount in
the recipe, usually flour. My basic white bread in bakers % would read
100% HG flour or 3 lbs Flour
50% Water 1 1/2 lbs Water
2% Dry yeast 1 oz Dry yeast
2% Salt 1 oz Salt
4% Margarine 2 ozs Margarine
4% Sugar 2 ozs Sugar
Assuming that my math is correct. The advantage of bakers percentage (in my
opinion) is two fold. 1, it is easy to see if a recipe is likely to work or
if it fails why it may have done so. 2, it is easy to scale (increase or
decrease) the recipe to suit your needs.
Hope this helps.
Victor