Recipe Help : How to Scale, Make Recipes, Hydration Calculation & More

[chefZa]

[TXCraig1]

That's a really clunky, inexact, and inefficient way to do something that's really easy.

Simply add up all the percentages in the recipe then divide the desired dough weight by that percentage, and that's your flour weight. Apply your baker's percents to that flour weight, and you're done, and your answer is exact. See below for your example.

[Yuvalvv]

That's a really clunky, inexact, and inefficient way to do something that's really easy.

Simply add up all the percentages in the recipe then divide the desired dough weight by that percentage, and that's your flour weight. Apply your baker's percents to that flour weight, and you're done, and your answer is exact. See below for your example.

I admire your persistence

[Howitzer21]

Don't waste your time Craig. Julian only posts his Youtube content on the forum, but doesn't interact or participate otherwise.

[TXCraig1]

Hope his pizza skills are better than his math skills