Hi Karla, if you have a baker's formula for your recipe then each ingredient is listed as a percentage of the flour amount, which is always considered 100%.  So say, the water amount is listed as 70%, then you would multiply 500 (the weight of the flour you want to use) by .70 to get the weight of the water = 350g. If, however, you just have a recipe that you want to adjust to include 500g of flour rather than X amount of flour, you can easily translate this into a formula by dividing the weight of each ingredient by the weight of the flour. For example, say your recipe lists 800g of flour and 560g of water. 560/800 = .70, or 70%., so the water is 70% of the flour. Once you've created a formula for the original recipe then you can easily scale the recipe up or down by plugging in the weight of the flour you want to use (always considered 100%) and then multipling each ingredient percentage by that number. So, say this time the water percentage is 65%: 500 X .65 =  325g. For more help with how to adjust recipes using baker's percentages, check out this article. 

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