(actually not worth the name, just exists to define a few terms)

1. Baker's Percentage
2. Dough yield (GE: Teigausbeute)
3. Hydration (see also: dough yield)

Baker's Percentage

Percentage of dough ingredients relative to flour amount. The amount of flour is always 100 % and other ingredients, like water, salt and spices are counted relative to that.

Example: A dough of 170 kg contains 100 kg flour, 68 kg water and 2 kg salt. The water is 68 % and salt is 2 % in baker's %. Calculated as a regular percentage, the flour would be 58.5 %, water 40 % and salt 1.18 %

Dough yield (GE: Teigausbeute)

How much dough one gets out of 100 kg flour.

Example: 160 kg dough contain 100 kg flour and 60 kg water, the dough yield is 160. Now what about the other ingredients - like salt? A more precise definition is:

• Net dough yield

Dough amount in kg for 100 kg flour and water.

• Gross dough yield

Dough amount in kg for 100 kg flour, water and other ingredients.

• Practical dough yield

Obtainable dough amount under consideration of gross dough yield and losses through fermentaion, evaporation, processing, etc.

Hydration (see also: dough yield) 

Water contents of a dough (or starter) in percent given as baker's percentage.

Example: 58 % hydration would be 58 kg water in a dough with 100 kg flour.