## l = (f + 1)n alpha baker needs beta help

I'm having a discussion with myself here regarding a formula I found to calculate layers in laminated dough.

*l* = (*f* + 1)*n *

L being # of finished layers, F # of folds and N being the # of times the dough is folded.

Seriously lacking in the math department myself it probably is a better idea to ask for help!

I understand the formula, but I'm uncertain as to where the formula starts counting. Here is my point: if I lock in the butter, which I wouldn't "count" as a "fold", I start out with 3 layers anyway, right? So... that will effect the total number of layers by an extra factor of 3... or am I completely nuts.

Or is it just as simple as this: one sheet of dough with butter locked in= one layer?

Any pointers?

Thanks for helping me out

Freerk

P.S. You would do me a big favor endorsing my BreadLab [1] iniative. Every "like" will get me closer to realizing a 6 episode documentary/road movie; chasing the best bread Europe has to offer. Thanks in advance!