Comments on: Baker’s Percentage Tutorial, Part 2

By: No-Knead Rustic Bread TWO Ways. | habitual verve

No-Knead Rustic Bread TWO Ways. | habitual verve — Sat, 11 Aug 2012 21:23:31 +0000

[...] wheat flour for all purpose flour in a recipe you are going to have problems because the percent of hydration (how much water you add) in the recipe is based on what is required for all purpose flour. [...]

By: Marie

Marie — Mon, 20 Feb 2012 16:29:23 +0000

What about scaling up using baking powder?

By: Naan for 'jihva for ingredients - April'

Naan for 'jihva for ingredients - April' — Wed, 01 Feb 2012 13:17:34 +0000

[...] the bakers percentage do visit Susan’s blog ‘Wild yeast’ where she has started with a series of tutorials on the topic!It is of great help for the uninitiated like me who have not seen or learnt [...]

By: Rivermute

Rivermute — Tue, 06 Dec 2011 23:48:29 +0000

Amazing tutorials Susan!!! Waiting on pins and needles for Part 3 and 4!

By: Susan

Susan — Sat, 22 Jan 2011 18:39:37 +0000

Kat, honey is a sugar,and although it is about 17% water, I have not seen it routinely factored into hydration calculation. However, be aware that all sugar has a slackening effect on dough so when you add sugar the dough will feel as if water has been added, and sweet doughs consequently often have a lower hydration than other doughs. And the concept of hydration is useful as a relative term, but needs to be considered in the context of the entire dough and all of its ingredients. A 60% hydration dough with no sugar will feel and behave very differently from a 60% hydration dough with 20% sugar.