4 ms·
> So for example, "3% salt" just means 3 grams of water for every 100 grams of floor. I think maybe there's a typo here with "salt" vs "water"? I've had a har
by ChristianBundy 7y ago
> So for example, "3% salt" just means 3 grams of water for every 100 grams of floor.
I think maybe there's a typo here with "salt" vs "water"?
I've had a hard time with these percentages. 3% salt means 3 grams of salt for every 97 grams of flour, but that doesn't seem to be how it's used in baking. Same with water: 100% hydration is half water, half flour, because they're talking in ratios rather than actual percentages.
I guess the important part is that these are percentage ratios, so it's really 3%:1 salt and 100%:1 hydration.
- quicklime 7y agoYes, you're right! It should say "water" instead of "salt"...and it's too late to edit now. I too have a hard time with the percentages - it's a ratio against the weight of the flour, not a proportion of the entire dry mass. I guess that's why they call them "baker's percentages", as opposed to "the common understanding of percentages" :)
- jfim 7y agoIt makes it easier to adjust the ratios that way. Increasing the contribution of an ingredient only changes the percentage for that ingredient (other than the flour, obviously).