The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Daisy_A's picture

Charting ingredients - help appreciated - quick question

May 22, 2010 - 4:24pm -- Daisy_A

Hi - would appreciate some help with charting ingredients for formulae, baker's percentages and hydration.

Just a quick question - I have a recipe with 10g diastatic malt and 10g wheat germ. As these are grains are they counted in the flour weight when calculating hydration or not? I have seen diastatic malt listed separately from flour in some calculations but am not sure if this is the general convention?

With thanks in advance for your help   Daisy_A

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