Comments on: Baker’s Percentage Tutorial, Part 3 http://www.wildyeastblog.com/2008/04/13/bakers-percentage-3/ Notes from my kitchen, in which I bake bread and raise a few other matters Mon, 15 Mar 2010 15:49:55 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Susan http://www.wildyeastblog.com/2008/04/13/bakers-percentage-3/comment-page-1/#comment-7583 Susan Sat, 07 Mar 2009 17:10:47 +0000 http://www.wildyeastblog.com/?p=548#comment-7583 Rolls, developing your own formula from scratch is a complex process! Didier Rosada wrote a two-part article on formula development for the SFBI newletter: http://www.sfbi.com/pdfs/SFBINewsWI07.pdf (That's part one) Rolls, developing your own formula from scratch is a complex process! Didier Rosada wrote a two-part article on formula development for the SFBI newletter:
http://www.sfbi.com/pdfs/SFBINewsWI07.pdf
(That’s part one)

]]> By: rolls http://www.wildyeastblog.com/2008/04/13/bakers-percentage-3/comment-page-1/#comment-7363 rolls Tue, 03 Mar 2009 23:13:30 +0000 http://www.wildyeastblog.com/?p=548#comment-7363 hi thanks for the tutorials. they were exactly what i needed. i just wanted to ask though, if i wanted to make up my own recipe from scratch how could i do that? thanks again hi thanks for the tutorials. they were exactly what i needed. i just wanted to ask though, if i wanted to make up my own recipe from scratch how could i do that? thanks again

]]> By: Susan S http://www.wildyeastblog.com/2008/04/13/bakers-percentage-3/comment-page-1/#comment-4460 Susan S Sun, 10 Aug 2008 13:48:09 +0000 http://www.wildyeastblog.com/?p=548#comment-4460 Never mind..... you stare at something long enough and you go crazy. I looked at it again this morning and wa-la there it was as simple as can be. Sorry for the melt down. Thanks again for the study. Never mind….. you stare at something long enough and you go crazy. I looked at it again this morning and wa-la there it was as simple as can be. Sorry for the melt down. Thanks again for the study.

]]> By: Susan S http://www.wildyeastblog.com/2008/04/13/bakers-percentage-3/comment-page-1/#comment-4457 Susan S Sat, 09 Aug 2008 19:23:32 +0000 http://www.wildyeastblog.com/?p=548#comment-4457 Please help the stupid here. You had me understanding everything up to the sesame flat bread example. You said you can take it from here. But, no I can't. I am trying to understand all of this before I get into culinary school. My math is so bad that I thought if I could get a handle on this stuff it may click when in class. I am an old dog returning to school after about 30 years. If you could finish the example so I could study it I would really appreciate it. You have been the most helpful source I have found. Thanks. Please help the stupid here. You had me understanding everything up to the sesame flat bread example. You said you can take it from here. But, no I can’t. I am trying to understand all of this before I get into culinary school. My math is so bad that I thought if I could get a handle on this stuff it may click when in class. I am an old dog returning to school after about 30 years. If you could finish the example so I could study it I would really appreciate it. You have been the most helpful source I have found. Thanks.

]]> By: Susan http://www.wildyeastblog.com/2008/04/13/bakers-percentage-3/comment-page-1/#comment-3443 Susan Fri, 23 May 2008 14:56:00 +0000 http://www.wildyeastblog.com/?p=548#comment-3443 Elizabeth, it's not a silly question at all. You'll see it done different ways, but in my observation anything that can be called "flour" is usually included, while other grain ingredients that are not flour are usually not. However, I've seen one formula that includes wheat germ as part of the flour, and others that include polenta. Just look at the formula and it should be clear what the author is counting. Elizabeth, it’s not a silly question at all. You’ll see it done different ways, but in my observation anything that can be called “flour” is usually included, while other grain ingredients that are not flour are usually not. However, I’ve seen one formula that includes wheat germ as part of the flour, and others that include polenta. Just look at the formula and it should be clear what the author is counting.

]]> By: Elizabeth http://www.wildyeastblog.com/2008/04/13/bakers-percentage-3/comment-page-1/#comment-3438 Elizabeth Thu, 22 May 2008 15:30:10 +0000 http://www.wildyeastblog.com/?p=548#comment-3438 This really is a useful series, Susan. Many thanks for doing it! Another question: Does it matter in the calculations about gluten content? What if some rice flour were included in the recipe? Would that rice flour be part of the flour composition, even though it has no gluten? Or would it be included with the other ingredients? And what about corn flour? Or cornmeal? Would cornmeal be included in the flour content or the rest of the ingredients content? (I know these probably seem like silly questions; please excuse my literal-mindedness.) This really is a useful series, Susan. Many thanks for doing it!

Another question:
Does it matter in the calculations about gluten content? What if some rice flour were included in the recipe? Would that rice flour be part of the flour composition, even though it has no gluten? Or would it be included with the other ingredients?

And what about corn flour? Or cornmeal? Would cornmeal be included in the flour content or the rest of the ingredients content?

(I know these probably seem like silly questions; please excuse my literal-mindedness.)

]]> By: Susan http://www.wildyeastblog.com/2008/04/13/bakers-percentage-3/comment-page-1/#comment-3347 Susan Sat, 10 May 2008 06:33:46 +0000 http://www.wildyeastblog.com/?p=548#comment-3347 Tracy, my understanding is that this is a convention used primarily by bread bakers. In theory it could be used for all baked good but I have rarely seen it except for breads. Tracy, my understanding is that this is a convention used primarily by bread bakers. In theory it could be used for all baked good but I have rarely seen it except for breads.

]]> By: Tracy http://www.wildyeastblog.com/2008/04/13/bakers-percentage-3/comment-page-1/#comment-3344 Tracy Fri, 09 May 2008 15:40:24 +0000 http://www.wildyeastblog.com/?p=548#comment-3344 Dies the baker's percentage apply to all baked goods (like cookies) or just breads? Dies the baker’s percentage apply to all baked goods (like cookies) or just breads?

]]> By: Susan http://www.wildyeastblog.com/2008/04/13/bakers-percentage-3/comment-page-1/#comment-3270 Susan Mon, 28 Apr 2008 14:40:36 +0000 http://www.wildyeastblog.com/?p=548#comment-3270 Caitlin, I wonder if engineers and mathematicians generally prefer baking to cooking. I do notice that on bread forums such as The Fresh Loaf there is quite a heavy proportion of math/engineering/science people. Jennifer, thanks, there will be Part 4, I'm just not sure exactly when. Let's say Real Soon Now. Caitlin, I wonder if engineers and mathematicians generally prefer baking to cooking. I do notice that on bread forums such as The Fresh Loaf there is quite a heavy proportion of math/engineering/science people.

Jennifer, thanks, there will be Part 4, I’m just not sure exactly when. Let’s say Real Soon Now.

]]> By: Jennifer http://www.wildyeastblog.com/2008/04/13/bakers-percentage-3/comment-page-1/#comment-3265 Jennifer Mon, 28 Apr 2008 09:03:36 +0000 http://www.wildyeastblog.com/?p=548#comment-3265 Hi, thanks a lot for the baker's percentage tutorial. Very informative, I'd like to know if there will be part 4 to it? Hi, thanks a lot for the baker’s percentage tutorial. Very informative, I’d like to know if there will be part 4 to it?

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