![]() ![]() Standardizing this could create a universal way of comparing formulas and recipes. And, in my opinion, is probably the most underutilized technique for expressing a formula. Ultimately, baker’s percentage is simply a method of thinking. For instance, cream and milk would be the principal ingredients in crѐme Anglaise, chocolate would be the pivotal ingredient in ganache, and egg whites would be the central ingredient in meringue. But the theory can easily be converted and used for other formulas and recipes, too. When baker’s percentage is used in bread baking, flour is the central ingredient. The concept of baker’s percentage is used to represent each ingredient as a ratio to the central ingredient, and, in a plethora of cases, the largest or most functional ingredient. Although these calculations were repetitive and somewhat cumbersome, expanding and building upon this methodology is an objective I strive to teach and share with others. A basic bread recipe might be represented as followed: 100% bread flour, 65% water, 2% salt, and 2% yeast. Forsyth CC’s Pastry Chef, Cody Middleton, believes more chefs should use baker’s percentage to simplify the way they approach recipes and formulas.Īny chef who has studied baking and pastry probably has had a nightmare or two about “baker’s math” or “baker’s percentage.” (It’s a way to express the ratio of ingredients to one another by weight.) Having to perform calculations on the same formula forward and backward, manipulating them each time, is enough to drive anyone crazy. ![]()
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