[Sca-cooks] Baker's percentage

[Terry Decker]

This appears to have gotten walked on by the new version of my security 
system, so let's try again.

I think the Baker's percentage is a 20th Century creation although bakers
have been using weight ratios for forever.  IIRC, it isn't mentioned in the
early 20th Century baker's manual I have where the industrial size recipes
give ingredients by weight (usually starting with 100 to 120 pounds of
flour).

Bear

>
> Does any one have an idea when Baker's percentage might have begun to be
> used?
> Or is this an industrial mass production idea?
>
> Simon Hondy