April 4, 2011 - 1:03pm
baker's percentage question in <artisan baking>
i understood the baker's percentage, but i was confused with "eventually %".
how does it work? i saw it in the book <artisan baking across america>.
SCRAP DOUGH
instant yeast (eventually 0.5%)
water (eventually 65%)
flour 100%
salt 2%
POOLISH
instant yeast (eventually 0.07%)
flour 100%----------150grams
water (eventually 110%)--------------135grams how was it calculated?
THE DOUGH
flour 100%
instant yeast 0.2%
water 53%
fermented poolish 93%
fermented scrap dough 55%
salt 2.7%