NOCTI Baking Practice Test

In baker’s percentages, the weight of flour is the reference point for every other ingredient. That means all other amounts are expressed as a percentage of the flour’s weight, which standardizes formulas so you can scale recipes up or down and keep the dough behavior consistent. For example, if you have 1000 g of flour and the formula lists water at 65%, you’d use 650 g of water; if you have 2000 g of flour, you’d use 1300 g of water. Yeast, salt, sugar, and fats are similarly based on flour weight, not on the amount of water or any other ingredient. This base is used because flour determines structure and dough mass, so tying everything to flour keeps hydration, gluten development, and overall dough strength predictable.