![]() For one thing, we know at a glance that the bread has a 66% hydration (hydration is defined as the percentage of liquid in a dough, again based on the flour weight). It is worth noting that by simply looking at the percentages we can ascertain important things about this bread. When we follow the same method, we arrive at the following values for the salt and yeast: flour To determine the percentage of the other ingredients, we divide the weight of each one by the weight of the flour, and then multiply the result (which is in decimal form) by 100 to convert it to a percent.įor example, to calculate the percentage of water, we divide its weight by the flour's and multiply by 100: ![]() We can begin to express the formula as follows: flour We will begin with a straightforward recipe for white bread: flourĪs mentioned above, when using baker's percentage, the flour is represented as 100%, and all the other ingredients are expressed as a percentage of the flour's weight. In this discussion, we will talk about converting a simple bread formula into percentages transferring from percentages to pounds and how to compute the Formula Conversion Factor for use in scaling a recipe up or down. This common language enables the baker to not only communicate with other bakers, but also makes it possible to quickly assess a formula simply by seeing the percentages used.
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