The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baker's Math Reference from KAF

dmsnyder's picture
dmsnyder

Baker's Math Reference from KAF

The King Arthur Flour web site has a very good reference on Baker's Math. It's clearly written and has some useful instructions on how to deal with issues such as a formula provided in English weights (as opposed to metric).

Here's a link: Baker's percentage

Enjoy!

David

deblacksmith's picture
deblacksmith

In years past someone on TFL had a detailed listing for the water content of things like eggs, butter, honey, milk.  I don't know where I filed it -- is it still out there somewhere?  Very useful to find true hydration for rich doughs.

deblacksmith

 

dolfs's picture
dolfs

What your are looking for was/is a component of my Dough Calculator spreadsheet, which is still on-line. Look under the "Lookup" topic in the documentation to which the link above leads.

I haven't logged in to TFL in ages, today I did, and I stumbled upon this. Hope it helps.

deblacksmith's picture
deblacksmith

Yes,  Your spreadsheet was what I was looking for !  I have downloaded again so I hope I have it for a while before I lose it again.

Again Thank you and nice to have you visit TFL again -- I too am off and on depending on many other things in life.

deblacksmith

 

drogon's picture
drogon

... in England we use metric ;-)

-Gordon

deblacksmith's picture
deblacksmith

A pint of great beer is still 20 oz. is it not?   (I still have 20 oz. pint beer glasses I brought back from working in Wales in 80 and 81.  I still love them.  Broke one about a month ago - Sad.)

I love using metric and use it for most things i.e. I like working in grams.  Still have trouble with C and F for temperature having learn most of this in F.   

deblacksmith

MIchael_O's picture
MIchael_O

I guess you dont use miles on your road signs then

drogon's picture
drogon

the ;-) at the end of my message.

-Gordon

MIchael_O's picture
MIchael_O

I will post my calculator later today once I fix a glitch I found when you try to convert from percentage to weight. Does this all in 15 seconds.

here is a snap shot till then.

MIchael_O's picture
MIchael_O

I will post my calculator later today once I fix a glitch I found when you try to convert from percentage to weight. Does this all in 15 seconds.

here is a snap shot till then.

compared to King Arthur Flour's manual method:

 

Filomatic's picture
Filomatic

Following ... this thread.

MIchael_O's picture
MIchael_O

website is still beta, it is off on the salt and if convert from bakers percentage.

http://www.easierbaking.com/cakey.php