Do you actually "weigh" the water?
Thanks,
Dee


"Kenneth" > wrote in message
...
> 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
>
> If you email... Please remove the "SPAMLESS."