Author Topic: Using Baker's Percentages  (Read 721 times)

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Offline slagathor

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Using Baker's Percentages
« on: January 15, 2014, 02:07:05 PM »
Would someone please kindly direct me to any threads detailing how to use baker's percentages? I can't seem to find what I'm looking for using the search feature, being as I'm not too sharp. I was born in a truck.

Cheers, and thanks.
I slit the sheet. The sheet I slit. And on the slitted sheet I sit.


Offline Pete-zza

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Re: Using Baker's Percentages
« Reply #1 on: January 15, 2014, 03:02:44 PM »
Slag,

If you'd like to learn more about baker's percents, you might take a look at the King Arthur article on that subject at http://www.kingarthurflour.com/professional/bakers-percentage.html and also the multi-part tutorial at http://www.wildyeastblog.com/2008/03/22/bakers-percentage-1/.

To see how baker's percents might be used to construct a dough formulation, see Reply 29 at http://www.pizzamaking.com/forum/index.php/topic,576.msg5431.html#msg5431.

Once you reasonably comprehend baker's percents, you should be able to use the various dough calculating tools at http://www.pizzamaking.com/dough_tools.html. They were all designed around baker's percents.

Peter

Offline slagathor

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Re: Using Baker's Percentages
« Reply #2 on: January 15, 2014, 04:44:53 PM »
Thank you so much, Pete-zza.

Cheers
I slit the sheet. The sheet I slit. And on the slitted sheet I sit.

Offline MightyPizzaOven

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Re: Using Baker's Percentages
« Reply #3 on: January 15, 2014, 09:46:39 PM »
I posted this article on my website couple of weeks ago,

http://www.mightypizzaoven.com/bakers-percentage-for-better-and-more-consistent-homemade-pizza-and-bread/

Please let me if you find it useful too
Bert,

Offline slagathor

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Re: Using Baker's Percentages
« Reply #4 on: January 16, 2014, 12:14:59 PM »
Thanks, Bert. The explanation on your site is very easy to understand, indeed.

Cheers
I slit the sheet. The sheet I slit. And on the slitted sheet I sit.

Offline MightyPizzaOven

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Re: Using Baker's Percentages
« Reply #5 on: January 16, 2014, 01:17:07 PM »
Slag, thanks for the feedback, I'm glad it helped.
Bert,

Offline Chicago Bob

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Re: Using Baker's Percentages
« Reply #6 on: January 17, 2014, 12:21:08 AM »
Slag, thanks for the feedback, I'm glad it helped.
Bert is the Man and a valuable asset to this forum.  :chef:
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Offline MightyPizzaOven

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Re: Using Baker's Percentages
« Reply #7 on: January 17, 2014, 07:59:12 AM »
Thaks Bob. 
Bert,