theresa wrote:

>Is that % wt or % volume...?
>

Bakers percentages are always expressed in relation to the flour. Flour=20
is always expressed as 100%.
That means, if you are using a kilo flour and the yeast was 2% it would=20
have to equal 20 gramms.
Easy to scale up or dow, always expressed accurately, whether you make a =

dough with a kilo or a ton of flour.

Bakers don't use volume, everything is expressed in weight.

--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com ,
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20