On Thu, 20 Nov 2003 18:27:04 -0600, "Ken Ortmann"
> wrote:

>By percentages do you mean 60% water by weight? I'm not
>familiar with the term "baker's percentages".

Howdy,

"Baker's percentage is the proportion (by weight) of wet to dry
ingredients. It usually ignores the tiny contribution of things like
salt.

So, if a bread has, say, 700g of water and 1000g of flour with some
yeast and salt, it would be described as 70% hydration.

As you see, the system is great for scaling.

HTH,

--
Kenneth

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