Don't forget to multiply the result by 13/12
This sounds like Shi’ite inheritance math.
Baker's Math (2009)
31–40 of 117 posts
Re: Baker's Math (2009)
#32It’s called abuse of notation as it’s useful in practice but not strictly a percentage. https://en.wikipedia.org/wiki/Abuse_of_notation
Doesn't it all depend on the implied subject of the percentage? If you're thinking in percentage of total ingredients in the bread, then yes maybe it's an abuse of the notation. But I believe the intent in this case is to express each non-flour ingredient as a percentage of the weight of the flour. In that case it's a genuine percentage relationship.
Re: Baker's Math (2009)
#33It’s called abuse of notation as it’s useful in practice but not strictly a percentage. https://en.wikipedia.org/wiki/Abuse_of_notation
It's a percentage of a base unit. i.e. the amount of flour used is 100% of the base unit amount.
Sounds like you want the total percentage which is just as easy to find. Given their example, the total is 170%. The proportion of flour to the total is 100%/170% = ~59%.
Think of it as a "separation of concerns". Using a base unit allows you to measure without regard for the other ingredients. Expressing it in percent allows you to scale a recipe without regard for the literal amounts. It's a good system.
Ever write CSS with "rem" units? It's the same idea.
Re: Baker's Math (2009)
#34For 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%.
Think of it as a ratio(+) not percentages so
Flour 100 parts, water 66 parts and so on
(+) because that is what it is
Re: Baker's Math (2009)
#35Re: Baker's Math (2009)
#36Earlier quoted context omitted.
> You get used to it. You do. The single most important factor is "what does the dough feel like - how stiff and hard, or how loose and wet?" The water % captures this in 1 number. e.g. A 60% hydration pizza dough is much stiffer than a 80% hydration focaccia dough. Just by seeing that one number, I get an idea of how the dough is going to be to work with.
Yeah, but what you're saying is essentially "I don't need the recipe anymore - I can do this by feel", which is awesome, but who then is the recipe for except people who are trying to learn? Maybe throw us a bone :)
> Yeah, but what you're saying is essentially "I don't need the recipe anymore - I can do this by feel"
I'm really not.
I don't do it "by feel", I measure everything in grams, including water. I hate recipes in "cups" since a cup of flour or salt is not a fixed quantity - it depends on grain size, how hard you pack it down, the weather etc. But 10g salt is a fixed amount.
I'm just saying that "500g flour, 60% hydration" tells me a lot about both how to measure it accurately (300g water), and how it will feel (fairly stiff). It's an accurate part of the recipe, expressed in the fewest numbers.
The % is scale-invariant.
Re: Baker's Math (2009)
#37Slightly related and maybe useful to someone: I built a "declarative" (sourdough) calculator which simplifies these calculations, or at least reverses the question so you just fill in what properties of the loaf you want. Link: https://breadfriend.com.
Re: Baker's Math (2009)
#38Earlier quoted context omitted.
I just use 80% hydration, it makes things easier and tastier.
Depends a lot of ambient humidity. When I lived in the North of Ireland (rainforest humidity) I always had to vastly reduce the humidity level of every recipe, sometimes by as much as half, otherwise I'd be drinking my baguettes.
So true, I just ruined a rye loaf by under-hydrating it at 65%, but I live in the desert. Lesson learned!
I find it also depends on your flour, even batch to batch (we buy 50 lb bags). Some have higher moisture content and one needs to adjust by a few % even in the same external conditions.
Re: Baker's Math (2009)
#39Earlier quoted context omitted.
When it comes to Pao Doce (a Portuguese sweet bread), butter is an absolutely necessary ingredient. And unquestionably delicious!
I think people who are downvoting must have misunderstood the joke. The joke is, add more butter. It's like estimating for an engineer, or adding the appropriate amount of salt and spice for a midwestern home cook. You can never ever go high enough. Whatever you were about to do with the butter, just multiply it by 3x and add 50% more on top again after. (The one weird hack you wish you didn't know about your favorit…
Michelin star level mashed potatoes are like a third butter, not even exaggerating.
Re: Baker's Math (2009)
#40Earlier quoted context omitted.
A “baker’s dozen” is 13. Presumably so that the baker gets one to himself.
This was a response to an old law where bakers were accused of "cheating" customers by overpricing undersized loaves or intentionally creating giant air pockets in their bread to minimize the amount of converted flour the customer would be getting. one such source: https://www.britannica.com/story/why-is-a-bakers-dozen-13
That article doesn’t have any sources and I’m hesitant to take it as a primary source. A blog isn’t an encyclopedia, even with the same name.
Also doesn’t pass some cursory thinking. If the law is about loaves being too light or small, how does giving out an extra loaf to people who buy 12 help? Who is even buying 12 loaves of bread when restaurants are rare and refrigeration non-existent? Armies, but then they’re buying even way more.
I don’t know why this needs a backstory. A dozen is a common number for objects because it’s highly composite. Then buy X get 1 free promotions are one of the simplest ways to give discounts. No one has to be the first to do it. It could spread and people could come up with it on their own.