Baker's Math (2009)
thefreshloaf.com
Baker's Math (2009)
1–10 of 117 posts
Re: Baker's Math (2009)
#2Don't forget to multiply the result by 13/12
Re: Baker's Math (2009)
#3When adding butter, throw away the formula.
Re: Baker's Math (2009)
#4For example, let's take a typical formula for French bread:
Flour: 100%
Water: 66%
Salt: 2%
Instant yeast: 0.6%
Total: 170%My brain will not stop telling me that the total is 168.6%.
Re: Baker's Math (2009)
#5Should it not be Bakers' Math?
Re: Baker's Math (2009)
#6For example, let's take a typical formula for French bread: Flour: 100% Water: 66% Salt: 2% Instant yeast: 0.6% Total: 170% My brain will not stop telling me that the total is 168.6%.
Exactly this. It's this sort of thing that annoys me about recipes in general, but bread recipes in particular.
Re: Baker's Math (2009)
#7For example, let's take a typical formula for French bread: Flour: 100% Water: 66% Salt: 2% Instant yeast: 0.6% Total: 170% My brain will not stop telling me that the total is 168.6%.
You get used to it. In practice it makes things very simple! Especially if you have a scale with a % option [0], but even without if you’re cooking with nice round metric weights.
I just chuck some flour on the scale, whack the % symbol, and use the set percentages for everything else.
Re: Baker's Math (2009)
#8When adding butter, throw away the formula.
When it comes to Pao Doce (a Portuguese sweet bread), butter is an absolutely necessary ingredient. And unquestionably delicious!
Re: Baker's Math (2009)
#9Little question, Why isn’t the total 100 percent?
Re: Baker's Math (2009)
#10For example, let's take a typical formula for French bread: Flour: 100% Water: 66% Salt: 2% Instant yeast: 0.6% Total: 170% My brain will not stop telling me that the total is 168.6%.
The article mentions "rounded to nearest gram" but clearly they also round to nearest percent...