Percentages and other terminology
Hmmm, prepare yourself for dumb question #26. (I know, I know, no such thing as a dumb question...). And sorry if this has been covered before. :^)
A lot of threads make reference to percentages. I understand percentages, but not how it is applied to baking. How does this work?
and now dumb question #27.
I have also seen quantities expressed as 1:1:1 or 1:5:47 or whatever other permutations it comes in. So what's what in that sequence?
While we're here...
What's 'Peel'? Is it like a floured cloth to stop the dough from sticking?
When you talk about 'cups' for quantities, do you literally have a cup to measure it out? What does that equate to in ml? (I think this is a trans-Atlantic issue)
Thanks for any answers you can give me. I may well be back with another selection of basics to cover, but I can't for the moment remember all the questions that have passed through my head since I first arrived here. You're a funny, lot you bakers. Oh, I guess that's me as well.