May 1, 2016 - 11:45am
Baker's Math Reference from KAF
The King Arthur Flour web site has a very good reference on Baker's Math. It's clearly written and has some useful instructions on how to deal with issues such as a formula provided in English weights (as opposed to metric).
Here's a link: Baker's percentage
Enjoy!
David
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In years past someone on TFL had a detailed listing for the water content of things like eggs, butter, honey, milk. I don't know where I filed it -- is it still out there somewhere? Very useful to find true hydration for rich doughs.
deblacksmith
What your are looking for was/is a component of my Dough Calculator spreadsheet, which is still on-line. Look under the "Lookup" topic in the documentation to which the link above leads.
I haven't logged in to TFL in ages, today I did, and I stumbled upon this. Hope it helps.
Yes, Your spreadsheet was what I was looking for ! I have downloaded again so I hope I have it for a while before I lose it again.
Again Thank you and nice to have you visit TFL again -- I too am off and on depending on many other things in life.
deblacksmith
... in England we use metric ;-)
-Gordon
A pint of great beer is still 20 oz. is it not? (I still have 20 oz. pint beer glasses I brought back from working in Wales in 80 and 81. I still love them. Broke one about a month ago - Sad.)
I love using metric and use it for most things i.e. I like working in grams. Still have trouble with C and F for temperature having learn most of this in F.
deblacksmith
I guess you dont use miles on your road signs then
the ;-) at the end of my message.
-Gordon
I will post my calculator later today once I fix a glitch I found when you try to convert from percentage to weight. Does this all in 15 seconds.
here is a snap shot till then.
I will post my calculator later today once I fix a glitch I found when you try to convert from percentage to weight. Does this all in 15 seconds.
here is a snap shot till then.
compared to King Arthur Flour's manual method:
Following ... this thread.
website is still beta, it is off on the salt and if convert from bakers percentage.
http://www.easierbaking.com/cakey.php