July 6, 2011 - 2:16pm
Calculating soaker in Baker's Percentage
I feel like I have a pretty good understanding of baker's percentage and can easily calculate preferments, final doughs, and total dough formulas. I recently came across a forumla with a soaker listed in baker's percentage as well as actual weight. I tried to do the math to calculate each ingredient but just can't see where the numbers are coming from! Can anyone help?
Thanks!
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Can you post the whole recipe please? It's pretty likely that when hundreds of pairs of eyeballs look at the recipe, somebody will have an "aha" moment and shine light into the darkness for all of us. Having the whole mysterious recipe to look at would make that "aha" a whole lot more likely.
If the bakers percentage numbers for the soaker aren't based on the amount of flour in the recipe (which would be my first guess), maybe those particular numbers are based instead on the overall weight of the soaker in isolation. My guess is that the combined ideas of a) publishing (non-professional) recipes in bakers percentages and b) including a soaker in a recipe are fairly new and uncommon so there's no "standard" way to do it yet. I hope my guess is wrong though:-)
I don't have the formula in front of me so I will post when I get home this evening. The forumla is for multigrain bread from AB&P though.