3 ms·
An interesting normalization of amounts for baking bread and similar foods is called “baker’s percentage”. The total weight (or mass) of flour in the recipe is
by andrewem 6y ago
An interesting normalization of amounts for baking bread and similar foods is called “baker’s percentage”.
The total weight (or mass) of flour in the recipe is 100%, and all ingredients are measured in terms of that. You do end up with very small percentages for ingredients like yeast, but in general it’s nice because you can easily see for instance how sweet a recipe is based on how much sugar is added as a percentage of the total flour.
https://en.m.wikipedia.org/wiki/Baker_percentage https://en.m.wikipedia.org/wiki/Baker_percentage
- throwawayboise 6y agoThis is the right approach. Then the measurement system doesn't matter. You can use lbs/oz, grams, whatever kind of scale you have handy.
- slow_donkey 6y agoI wrote an Android app for managing recipes with bakers percents so I definitely agree - being able to scan over the ratios of water, salt, and sugar tells you a lot about the recipe and what the dough will feel like. I do wish normal cooking recipes had a similar convention - it's rare that I've ever used exact amounts since the ratio and technique are always more important.