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Why use baker's percentage to compare recipe ratios?

By : | 0 Comments | On : February 26, 2017 | Category : Recipes

I have read several articles trying to understand the benefits of using the baker’s percentage. Embarrassingly enough, I still don’t get it! Why would you calculate proportions based on the total weight of the flour rather than the total weight of the whole dough/batter?

I like to compare different recipes a Reading More May Cause Envy…  

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