Author Topic: Pizza raquel question  (Read 4156 times)

0 Members and 1 Guest are viewing this topic.

Offline pizzagrande

  • Registered User
  • Posts: 17
Pizza raquel question
« on: May 09, 2008, 04:16:24 PM »
Was checking out the recipes and on one it was
100% four
60% hydration
etc
etc
Ok now what does 60% convert to in oz?
Thanks for help


Offline zalicious

  • Registered User
  • Posts: 157
Re: Pizza raquel question
« Reply #1 on: May 09, 2008, 04:35:39 PM »
If your recipe called for 250g flour (100%), water at 60% would be 150g. Divide this by 28.35 for 5.29oz water, as 28.35g=1oz.

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22449
  • Location: Texas
  • Always learning
Re: Pizza raquel question
« Reply #2 on: May 09, 2008, 04:37:54 PM »
pizzagrande,

As zalicious noted, baker's percents are part of a weight-based system, so to calculate the amount of water, by weight, you multiply the weight of flour (either in ounces or grams) by 60%. To convert the weight of water to a volume, if that is what you are after, you would have to use a tool such as the one at http://foodsim.unclesalmon.com/ (left hand side of the page).

Peter
« Last Edit: March 15, 2013, 09:33:50 AM by Pete-zza »

Offline pizzagrande

  • Registered User
  • Posts: 17
Re: Pizza raquel question
« Reply #3 on: May 09, 2008, 04:51:14 PM »
Sorry i should have made it clearer the recipe says
30 oz. flour and
65% hydration
so how do i figure this out, sorry if it's a dumb question but i have always used cup measurments so this is a little greek to me
thanks

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22449
  • Location: Texas
  • Always learning
Re: Pizza raquel question
« Reply #4 on: May 09, 2008, 04:53:31 PM »
pizzagrande,

What kind and brand of flour are you talking about?

Peter

Offline pizzagrande

  • Registered User
  • Posts: 17
Re: Pizza raquel question
« Reply #5 on: May 09, 2008, 04:59:09 PM »
KASL for one
and KAbread

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22449
  • Location: Texas
  • Always learning
Re: Pizza raquel question
« Reply #6 on: May 09, 2008, 05:16:27 PM »
pizzagrande,

If you use the tool I referenced, and you select the "textbook" feature, you will see that 30 ounces of KASL translates volumetrically to 6 c. + 3/4 c. + 1.165 t. (a bit over 1 t.), 30 ounces of KABF translates volumetrically to 6 c. + 1/2 c. + 2 T. + 1.211 t. (or a bit over 1 t.), and 19.50 ounces of water (30 x 65%) translates volumetrically to 2 c. + 1/3 c. + 0.58 t. (or a bit over 1/2 t.). In accordance with the textbook method, you should measure out the flour by first stirring the flour in the flour container to loosen it and then lift the flour from the flour container into your measuring cups using a tablespoon or scoop. Once the flour is above the level of the measuring cups, you should level the tops with a flat edge.

To measure the water in your measuring cup(s), you should fill them to the appropriate marking levels as viewed at eye level on a flat surface.

FYI, if you don't have measuring cups in the sizes noted above, you can use the tool and unselect the sizes of measuring cups/spoons you do not have, and the tool will convert the weights to the sizes of measuring cups/spoons you do have. I will leave that exercise for you.

Peter
« Last Edit: May 09, 2008, 05:27:38 PM by Pete-zza »

Offline pizzagrande

  • Registered User
  • Posts: 17
Re: Pizza raquel question
« Reply #7 on: May 09, 2008, 06:41:43 PM »
Thanks Pete
I appreciate the help and you are one of the best on this forum

Offline turbosundance

  • Registered User
  • Posts: 64
  • I Love Pizza!
Re: Pizza raquel question
« Reply #8 on: May 12, 2008, 04:21:55 PM »
I just wanted to make sure you are aware that we are talking about weight and not volume.
Ryan