Help with Baker's Percentages
To me Hydration and Baker's Percentage remains unclear after reading countless Baker's Percentage instructionals. These instructionals all seem to handle the simplest white bread baking examples. The issue is, it sems like the baker's percentage would lose the quality of being able to compare different recipes if you strayed from those simple examples. How about more complex baking? For example, how would one calculate a baker's percentage for:
1. A brownie, that contains a lot of fat in unsweetened chocolate
2. Rose Levy's Butterless Cake that uses heavy cream in place of butter. Does the heavy cream get counted as a liquid or fat?
3. Cake that use ground almonds as the fat. Do the nuts get counted as a liquid, fat, or flour?
These non-standard cakes use of very little flour and would throw off the salt and sugar percentages.
Can someone work an example that shows how do use baker's percentage on something that is not as simple as white bread and butter?