3 ms·
Yes, 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
by quicklime 7y ago
Yes, 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).