{"id":245,"date":"2018-11-25T14:22:19","date_gmt":"2018-11-25T14:22:19","guid":{"rendered":"http:\/\/www.roguechef.com\/?p=245"},"modified":"2018-11-25T14:27:42","modified_gmt":"2018-11-25T14:27:42","slug":"bakers-percentages-reboot","status":"publish","type":"post","link":"https:\/\/www.roguechef.com\/?p=245","title":{"rendered":"Bakers Percentages – Reboot"},"content":{"rendered":"

\"\"<\/p>\n

 <\/p>\n

And yes, every time I get close to Bakers Percentages, it looks a lot like this …\u00a0\u00a0 Incomprehensible,\u00a0 compelling, and frustrating…<\/p>\n

Whilst Wikipedia has a most scholarly write up<\/a>, I’ll go with most basic of calculations, the weight of the fluid (water usually) divided by the weight of the flour.\u00a0 And thence multiply by 100 for a percentage.\u00a0 You will find that some simple choices will make this a simple item to accomplish.<\/p>\n

    \n
  1. Always weight your ingredients<\/li>\n
  2. Use Metric<\/li>\n
  3. Pre-calculate your needs<\/li>\n
  4. Keep a handy table of these<\/li>\n<\/ol>\n

    [table id=1 \/]<\/p>\n

    I’ve used a basic formula here for flour, water, salt and yeast.\u00a0 Whilst these will generate an acceptable end result, one will need to modify based on the protein content of the flour, ( this can vary from brand to brand, and bag to bag, so add 80% of the liquid to start and adjust with the remaining for a proper feel. )<\/p>\n

    What is proper feel?\u00a0 That comes from experience and\u00a0 as Dean Martin Said:<\/p>\n

    \"\"<\/p>\n

    So you have the basics, now go play and enjoy.<\/p>\n","protected":false},"excerpt":{"rendered":"

      And yes, every time I get close to Bakers Percentages, it looks a lot like this …\u00a0\u00a0 Incomprehensible,\u00a0 compelling, and frustrating… Whilst Wikipedia has a most scholarly write up,  …<\/a><\/p>\n","protected":false},"author":1,"featured_media":247,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[57,17,126,161,90,47],"tags":[58,128,13,174],"class_list":["post-245","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked","category-basics","category-bread","category-reboot","category-vegan","category-vegetarian","tag-baked","tag-bread","tag-general","tag-reboot"],"yoast_head":"\nBakers Percentages - 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