![]() ![]() This is computed using an additional table on the third page of this spreadsheet, where you can see how much each ingredient contributes. The dough hydration percentage (ratio of liquids vs.This is expressed in decimal pounds and grams on the top right. The final weight (after baking), which is computed as the total dough weight minus the baking loss computed as the loss percentage times the final dough weight.There is no volume available for this, nor would you need one. The total pound weight of all ingredients together, expressed in decimal pounts, pounds and ounces, and grams.This is expressed on the top right in both decimal pounds and grams. Multiply this by the total flour weight, and you will find the total dough weight. The total baker's percentage for the formula. ![]() Here you see some other calculated values on the totals line:
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