!oz !g !oz !g !oz |- |water |align=center|1 |align=center|249–250 |align=center|8.8 |align=center|283–284 |align=center|10 |align=center|236–237 |align=center|8.3 |- |granulated sugar |align=center|0.8 |align=center|200 |align=center|7.0 |align=center|230 |align=center|8.0 |align=center|190 |align=center|6.7 |- |wheat flour |align=center|0.5–0.6 |align=center|120–150 |align=center|4.4–5.3 |align=center|140–170 |align=center|5.0–6.0 |align=center|120–140 |align=center|4.2–5.0 |- |table salt |align=center|1.2 |align=center|300 |align=center|10.6 |align=center|340 |align=center|12.0 |align=center|280 |align=center|10.0 |} Due to volume and density ambiguities, a different approach involves volumetrically measuring the ingredients, then using scales or balances of appropriate accuracy and error ranges to weigh them, and recording the results. With this method, occasionally an error or outlier of some kind occurs. Drawbacks Baker's percentages do not accurately reflect the impact of the amount of gluten-forming proteins in the flour on the final product and therefore may need to be adjusted from country to country, or even miller to miller, depending on definitions of terms like "bread flour" and actual protein content. Manipulation of known flour-protein levels can be calculated with a Pearson square. In home baking, the amounts of ingredients such as salt or yeast expressed by mass may be too small to measure accurately on the scales used by most home cooks. For these ingredients, it may be easier to express quantities by volume, based on standard densities. For this reason, many breadmaking books that are targeted to home bakers provide both percentages and volumes for common batch sizes. Besides the need for appropriate readability scales, a kitchen calculator is helpful when working directly from baker's percentages. Advantages Baker's percentages enable the user to: compare recipes more easily (i.e., which are drier, saltier, sweeter, etc.). spot a bad recipe, or predict its baked characteristics. alter or add a single-ingredient percentage without changing the other ingredients' percentages. measure uniformly an ingredient where the quantity per unit may vary (as with eggs). scale accurately and easily for different batch sizes. Common Formulations Common formulations for bread include 100% flour, 60% water/liquid, 1% yeast, 2% salt and 1% oil, lard or butter. Dough hydration In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels, and medium hydration levels (58–65%) are typical for breads and rolls. Higher hydration levels are used to produce more and larger holes, as is common in artisan breads such as baguettes or ciabatta. Doughs are also often classified by the