As promised, this installment of the Baker’s Percentage Tutorial focuses on how to make a given amount of dough from a BP formula. I’ll also discuss how to make dough that uses a given amount of a certain ingredient.
If you didn’t catch Part 1 and Part 2 of this tutorial, you may want to do so before reading any further. I’m assuming that you’re familiar with what BP is and how to convert a recipe into a BP formula.
A couple of things are helpful to have before getting started: a calculator and a “math is fun” attitude. Smile and repeat after me: “Math. Is. Fun.”