[Sca-cooks] Baker's percentage

[Sue Clemenger]

Ah, thank you.  That makes a lot of sense, especially for bulk and
commercial baking, which I've never really done.  My non-home cooking has
been largely feasts of various sizes, and some grill-cooking (summer job as
a college student, mumblety years ago).
--Maire, enlightened but now craving a bagel for some reason....


----- Original Message -----
From: "Jeff Elder" <scholari at verizon.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Saturday, January 07, 2006 2:51 PM
Subject: RE: [Sca-cooks] Baker's percentage


> Baker percentage is a way of indicating the ingredients quantity when
making
> bread. Contrary to the usual way of expressing percentages, the total does
> not add up to 100.
>
> All the ingredients are measured by their weight compared to the flour's.
> Thus, the flour accounts always for 100% and all the other ingredients
make
> the total higher than 100. For example, if a recipe calls for 10 pounds of
> flour and 5 pounds of water, the corresponding percentages will be 100%
and
> 50%.
>
> The main advantage of this formulation is that it allows an easy
comparison
> of various recipes.
>
> (sounds like I know what I am talking about!)  I got this brief
description
> from Wikipedia.
>
> Bread, doughnut, cakes, recipes like that can be broken down to a formula,
> each ingredient being a percentage of the total weight of the flour.  Thus
> scalability is easily allowed with the recipe.  (And why I think of baking
> as a science, not an art)
>
> Simon Hondy
> "Cum Omni humilitate
> faciant ipsas artes"
>   -St. Benedict
>
>
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