Earlier today Chicago Amateur Bread Bakers [1] hosted the July 2012 #BreadChat [2] on Twitter [3]. New for 2012, #BreadChat [2] is a Twitter [3] discussion hour for bakers of yeasted, artisanal breads.

This month we focussed on bread formulas. We were delighted to welcome back Eric Duhamel (@EricFrenchBaker [4]), Master Baker at Daylesford Organic, as co-host.

Below is the transcript of the chat. Please read from bottom to top, Twitter-style.

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Miquel Saborit Vilà‏ @MESKPA [5] @EricFrenchBaker [6] not problem. Talk in the next #BreadChat [7] thank you and good night. ÷

Eric Duhamel‏ @EricFrenchBaker [6] @AmateurBakers [8] Thank you ! I'm going for good now. ;-) #BreadChat [7]

ricky hay‏ @zacsbakehouse [9] #BreadChat [7] thanks guys

Eric Duhamel‏ @EricFrenchBaker [6] @MESKPA [5] Sorry, I don't remember but there is no much photos of French ovens in this book if my memory is good. #BreadChat [7]

Miquel Saborit Vilà‏ @MESKPA [5] @AmateurBakers [8] thank you, bona nit! #BreadChat [7]

Miquel Saborit Vilà‏ @MESKPA [5] @EricFrenchBaker [6] fountain??? Do yo remember the page of oven photo? #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] @EricFrenchBaker [6] Goodnight, Eric! #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] @zacsbakehouse [9] @turanobaking [10] @vfjam [11] @theloafltd [12] Thank you for participating in today's #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] @OnBlank [13] @English_Cocker [14] @dessertdoctor [15] Thank you for participating in today's #BreadChat [7]!

ChicagoAmateurBakers‏ @AmateurBakers [8] @MESKPA [5] @bread_source [16] @goldengoats [17] Thank you for participating in today's #BreadChat [7]!

ChicagoAmateurBakers‏ @AmateurBakers [8] @EastcourtManor [18] Exciting, may we "beta" test it? #BreadChat [7]

Eric Duhamel‏ @EricFrenchBaker [6] I have to go now... Have all a good evening, afternoon, day or night, depending on where you are. :-) #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] If you've been listening into today's #BreadChat [7], please say hello, and tell us where you're listening from.

Eastcourt Manor‏ @EastcourtManor [18] @AmateurBakers [8] #breadchat [19] The android app isn't done yet but should have some time to finish it next week. Will tweet when its done!

Eric Duhamel‏ @EricFrenchBaker [6] @MESKPA [5] This fountain is not far from my house. ;-) #BreadChat [7]

Miquel Saborit Vilà‏ @MESKPA [5] @EricFrenchBaker [6] tell me, tell me... #breadchat [19]

Eric Duhamel‏ @EricFrenchBaker [6] @MESKPA [5] There is a mistake on a photo of a French wood fired oven from Aveyron. It's not an oven. It's a built fountain. #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] @EastcourtManor [18] Where may we learn more about your Android app? #BreadChat [7]

Eric Duhamel‏ @EricFrenchBaker [6] @MESKPA [5] I've got an anecdote about the Bread Builder... #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] @EastcourtManor [18] @EricFrenchBaker [6] @TheTinyBakery [20] Thank you for your lively participating in today's #BreadChat [7]

steven winter‏ @bread_source [16] Its a good night from me, well done @EricFrenchBaker [6] % formula questions are never easy to answer, and on twitter even harder! #breadchat [19]

Miquel Saborit Vilà‏ @MESKPA [5] My favorit books: the Bread, the bread builders, hecho a mano, brod... #BreadChat [7]

Eric Duhamel‏ @EricFrenchBaker [6] @AmateurBakers [8] However, I'll have to go for the diner... ;-) #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] We'll be announcing the date of the August #BreadChat [7] soon. Monitor http://www.amateurbakers.org/p/breadchat.html [21] for updates.

Eric Duhamel‏ @EricFrenchBaker [6] @AmateurBakers [8] Thanks to you. It's always a pleasure to share. #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] Keep an eye out for the #BreadChat [7] transcript, which will be posted @thefreshloaf [22] in the next few days.

Eastcourt Manor‏ @EastcourtManor [18] @AmateurBakers [8] #breadchat [19] Really enjoyed it. Thanks everyone!

Venetta Leyland ‏@TheTinyBakery [20] #BreadChat [7] massive thank you for all your advice and experience...loads to think about and read up on!

ChicagoAmateurBakers‏ @AmateurBakers [8]n A big thank you to our co-host, @EricFrenchBaker [6] #BreadChat [7]

Eric Duhamel‏ @EricFrenchBaker [6] @TheTinyBakery [20] Yes, that's it. After, it's a question of experience and tests. #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] Bakers are welcome to stay on and continue the chat as long as they wish. #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] And that's a wrap for today's #BreadChat [7]

Eastcourt Manor‏ @EastcourtManor [18] @TheTinyBakery [20] #breadchat [19] me too. I tried a rhubarb and custard loaf: sloppy mess!

Venetta Leyland ‏@TheTinyBakery [20] #BreadChat [7] do you therefore adjust your hydration downwards, and if so, how do you know how much to reduce by?

Eric Duhamel‏ @EricFrenchBaker [6] @TheTinyBakery [20] Lately, we make a bread with grated fresh apples. Before addition of apple, the dough is stiff, after, very soft. #BreadChat [7]

Eastcourt Manor‏ @EastcourtManor [18] @AmateurBakers [8] #breadchat [19] For my own baking I live with the inconsistent calculations

Eric Duhamel‏ @EricFrenchBaker [6] @TheTinyBakery [20] Fresh fruits or veggies can release water in the dough. They can also change the chemistry.#BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] #BreadChat [7] has been on for an hour and is still going strong. We'll continue the chat a few minutes more.

ChicagoAmateurBakers‏ @AmateurBakers [8] @EastcourtManor [18] Which do you do, for you own baking? #BreadChat [7]

Venetta Leyland ‏@TheTinyBakery [20] re q.8 #BreadChat [7] soft fresh fruit has caused me problems in the past!

Miquel Saborit Vilà‏ @MESKPA [5] @EricFrenchBaker [6] @amateurbakers [23] @eastcourtmanor [24] is same in Spain #BreadChat [7]

Eric Duhamel‏ @EricFrenchBaker [6] @AmateurBakers [8] Ideally, yes. The butter can also introduce a weakening factor due to its fatty nature which is not hydration. #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] @MESKPA [5] @EricFrenchBaker [6] @EastcourtManor [18] Miquel, please tell us more. #BreadChat [7] "is same in spain"

Venetta Leyland ‏@TheTinyBakery [20] #BreadChat [7] I always assume anything wet (including eggs, butter etc) should be counted in the hydration

Eastcourt Manor‏ @EastcourtManor [18] @AmateurBakers [8] #breadchat [19] Q8: Eggs/butter/milk. Great question!

Eric Duhamel‏ @EricFrenchBaker [6] @AmateurBakers [8] @EastcourtManor [18] Exactly the same way as in the final formula for the bread. Always work on the same basis. #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] Q8: When expressing hydration in a formula, do you calculate water contained in milk, eggs, butter, for example? #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] Very last question... #BreadChat [7]

Eric Duhamel‏ @EricFrenchBaker [6] @AmateurBakers [8] @EastcourtManor [18] If the concept looks weird, it's actually easier to understand the structure of the formula .#BreadChat [7]

Eastcourt Manor‏ @EastcourtManor [18] @AmateurBakers [8] #breadchat [19] Starter hydration: good spot and no I'm not being consistent with myself there! Not thought about that before...

ChicagoAmateurBakers‏ @AmateurBakers [8] @EricFrenchBaker [6] @EastcourtManor [18] In French bakery, how do you express %flour and %hydration in your pre-ferment? #BreadChat [7]

Eric Duhamel‏ @EricFrenchBaker [6] @AmateurBakers [8] @EastcourtManor [18] So, it's not an absolute percentage but more something comparable with the quantity of flour. #BreadChat [7]

Eric Duhamel‏ @EricFrenchBaker [6] @AmateurBakers [8] @EastcourtManor [18] In French bakery, we use the %age of the ingredients based on their ratio with the total flour.#BreadChat [7]

Eastcourt Manor‏ @EastcourtManor [18] @TheTinyBakery [20] Your bread looks beautiful by the way...#breadchat [19]

Venetta Leyland ‏@TheTinyBakery [20] v confident my Rye one is 100% as have fed it that way from the start. not sure about the wheat one though #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] @EastcourtManor [18] But you don't express starter hydration (100g) as %total flour (600g) to get 16.7% starter hydration...or do you? #BreadChat [7]

Eastcourt Manor‏ @EastcourtManor [18] @TheTinyBakery [20] I do think feel is important. Get the feel RIGHT but weight the ingredients as they go in #breadchat [19]

Eric Duhamel‏ @EricFrenchBaker [6] @TheTinyBakery [20] This leaven is 60 % Hydration, so : 1000 g of flour + 600 g of water as a basis (plus the starter). #BreadChat [7]

Venetta Leyland ‏@TheTinyBakery [20] #BreadChat [7] is there a way i can test my starter to see what hydration it is now? I currently go by how it 'feels'

Eric Duhamel‏ @EricFrenchBaker [6] @TheTinyBakery [20] For example, I have one natural leaven which is used in, at least, 5 different recipes every day. #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] Q7: German bakers use a statistic called "Teigausbeute (TA)" = (dough weight) divided by (flour weight). Ever use this? #BreadChat [7]

Eric Duhamel‏ @EricFrenchBaker [6] @TheTinyBakery [20] Exactly. A pre-ferment is independent from the final bread recipe has it can be used in several different ones. #BreadChat [7]

Eastcourt Manor‏ @EastcourtManor [18] #breadchat [19] I know 65% is a sweetspot for my favourite flour so I adjust the other variables to allow for that: power of the formula!

ChicagoAmateurBakers‏ @AmateurBakers [8] @goldengoats [17] Welcome to #BreadChat [7]!

Venetta Leyland ‏@TheTinyBakery [20] #BreadChat [7] @EricFrenchBaker [6] do you mean 'it's own flour" is the flour you are feeding the starter with?

Eric Duhamel‏ @EricFrenchBaker [6] @AmateurBakers [8] Metric system is the only way to use something simple, universal and convertible easily. #BreadChat [7]

Caroline Saunders ‏@goldengoats [17] #breadchat [19]

ChicagoAmateurBakers‏ @AmateurBakers [8] @EastcourtManor [18] Like as @EricFrenchBaker [6] writes: "hydration of a pre-ferment is like an independent formula, based on own flour" #BreadChat [7]

Eastcourt Manor‏ @EastcourtManor [18] @TheTinyBakery [20] #breadchat [19] easy example: My recipe is 200g starter (at 100% hydration) 290g water 500g flour = (390 water / 600 flour) = 65%

ChicagoAmateurBakers‏ @AmateurBakers [8] @EastcourtManor [18] Really interesting (& my preference, too) but most bakers I've met define starter hydration as % of starter flour #BreadChat [7]

Eric Duhamel‏ @EricFrenchBaker [6] To make things easy to understand, the hydration of a pre-ferment is like an independent formula. So based on its own flour. #BreadChat [7]

Venetta Leyland ‏@TheTinyBakery [20] #BreadChat [7] could you give a quick/easy example?

Eastcourt Manor‏ @EastcourtManor [18] #breadchat [19] Q6. Total Flour.

ChicagoAmateurBakers‏ @AmateurBakers [8] @EastcourtManor [18] @EricFrenchBaker [6] I've yet to meet a serious U.S baker who uses anything but grams, grams, grams. #BreadChat [7]

Venetta Leyland ‏@TheTinyBakery [20] #BreadChat [7] I am already imagining the spreadsheet fun I am going to have with this ;)

Eric Duhamel‏ @EricFrenchBaker [6] @TheTinyBakery [20] % Hydration = 100 * Water (or liquids) / Flour #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] Q6: How you you express starter hydration, as % of starter flour, or % of total flour? #BreadChat [7] @TheTinyBakery [20]

Eastcourt Manor‏ @EastcourtManor [18] #breadchat [19] Imperial measures :-(

ChicagoAmateurBakers‏ @AmateurBakers [8] @TheTinyBakery [20] Starter hydration, interesting question. Some express it as ratio of starter flour, other as ratio of total flour #BreadChat [7]

Eastcourt Manor‏ @EastcourtManor [18] @EricFrenchBaker [6] @AmateurBakers [8] #breadchat [19] I'm working on an Android app to deal with preferment and hydration...

ChicagoAmateurBakers‏ @AmateurBakers [8] @EastcourtManor [18] @EricFrenchBaker [6] "working on an Android app to deal with preferment and hydration... " Please tell us more! #BreadChat [7]

Eric Duhamel‏ @EricFrenchBaker [6] @AmateurBakers [8] @EastcourtManor [18] For the hydration and my formulas, my best tool is by spreadsheet program. #BreadChat [7]

Eric Duhamel‏ @EricFrenchBaker [6] @AmateurBakers [8] For US/UK books, something terrible : the imperial measures !! :-) #BreadChat [7]

Venetta Leyland ‏@TheTinyBakery [20] #BreadChat [7] is there a way to work out starter hydration easily?

ChicagoAmateurBakers‏ @AmateurBakers [8] @TheTinyBakery [20] Starter hydration, interesting question. Some express it as ratio of starter flour, other as ratio of total flour #BreadChat [7]

Eric Duhamel‏ @EricFrenchBaker [6] Otherwise, for the books, I usually use them for getting some ideas when I don't have any... ;-) #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] @EastcourtManor [18] @EricFrenchBaker [6] "working on an Android app to deal with preferment and hydration... " Please tell us more! #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] Q5: When reading US/UK bread books, is anything specific to your language/country missing from bread formulas? #BreadChat [7]

Eastcourt Manor‏ @EastcourtManor [18] @EricFrenchBaker [6] @AmateurBakers [8] #breadchat [19] I'm working on an Android app to deal with preferment and hydration...

Eric Duhamel‏ @EricFrenchBaker [6] @AmateurBakers [8] In fact, it's the same for the rate of salt too. You need the formula of your pre-ferment for your final formula. #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] #BreadChat [7] Question 5 is for those listening in, who haven't said hello yet...

Eric Duhamel‏ @EricFrenchBaker [6] @AmateurBakers [8] If you don't get the hydration of your pre-fermentation, you can't get your final hydration. #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] @OnBlank [13] Welcome to #BreadChat [7]!

ChicagoAmateurBakers‏ @AmateurBakers [8] @English_Cocker [14] Thank you for sharing your bread success with us. Please focus today's chat on topic of bread formulas. #BreadChat [7]

Eastcourt Manor‏ @EastcourtManor [18] @English_Cocker [14] #breadchat [19] Sigh...I love that feeling too

ChicagoAmateurBakers‏ @AmateurBakers [8] @EricFrenchBaker [6] Agrred. "Something can be confusing : the presence of a pre-fermentation without its hydration rate." #BreadChat [7]

Kristina‏ @OnBlank [13]@AmateurBakers [8] I made it! Looks like a great #breadchat [19] so far!

Cocker Spaniel‏ @English_Cocker [14] @dessertdoctor [15] #BreadChat [7] I loved the kneeding. To see the dough change and become elastic was a great feeling

Eric Duhamel‏ @EricFrenchBaker [6] @AmateurBakers [8] Yes, sorry, my mistake... 10g of yeast for 1000 g of flour. So, it's the same for salt, no more than 18g ideally. #BreadChat [7]

Eastcourt Manor‏ @EastcourtManor [18] #breadchat [19] So many wonderful baking books, but Jeffrey Hamelman's Bread is very special for formulas

ChicagoAmateurBakers‏ @AmateurBakers [8] Q4: Do you like to bread out pre-ferment ingredients in a formula? #BreadChat [7] Pre-ferment = poolish, biga, levain, sponge, for example

Venetta Leyland ‏@TheTinyBakery [20] #BreadChat [7] The food standards agency (UK Gov body) set salt target at 1g to 100g final product by 2012 (sorry will move to q2 now)

ChicagoAmateurBakers‏ @AmateurBakers [8] @EricFrenchBaker [6] Do you mean 1% yeast? (not 10%) #BreadChat [7]

Eric Duhamel‏ @EricFrenchBaker [6] @AmateurBakers [8] Something can be confusing : the presence of a pre-fermentation without its hydration rate. #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] Q3: Have you favorite books that use bread formulas? #BreadChat [7]

Eastcourt Manor‏ @EastcourtManor [18] #breadchat [19] #sourdough [25] starter: 40% by weight. Woof!

ChicagoAmateurBakers‏ @AmateurBakers [8] Will ask a few questions, and we can chat about all simultaneously... #BreadChat [7]

Eric Duhamel‏ @EricFrenchBaker [6] @AmateurBakers [8] For a fancy bread with fat and/or sugar, it can be more. #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] Q2: When you look at a bread formula, what information is most meaningful to you? Is anything confusing? #BreadChat [7]

james campbell‏ @dessertdoctor [15] @English_Cocker [14] #BreadChat [7] great effort.the greatest thing about baking breadVery personal formulas or recipes aside, you get a feel for it

Eric Duhamel‏ @EricFrenchBaker [6] @AmateurBakers [8] For the yeast, I would say no more than 10 % for a plain bread, usually less. #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] We should move on to some of our other questions... #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] @TheTinyBakery [20] Please tell more about UK gov guidelines #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] @AmateurBakers [8] @TheTinyBakery [20] For yeast, try reducing until you find the minimum you can use, to produce desired result. #BreadChat [7]

Eric Duhamel‏ @EricFrenchBaker [6] @AmateurBakers [8] Talking about salt, it should be no more than 1.8 % for an "healthy" diet. #BreadChat [7]

Eastcourt Manor‏ @EastcourtManor [18] @AmateurBakers [8] @TheTinyBakery [20] Fascinating difference between US and UK views on best level of salt...#breadchat [19]

Miquel Saborit Vilà‏ @MESKPA [5] @EricFrenchBaker [6] I hope, recipe it's a formula contrasted and formula is possible recipe. #BreadChat [7]

Venetta Leyland ‏@TheTinyBakery [20] #BreadChat [7] interesting on the salt levels, does this work out at more than 1% of the final weight? just thinking about UK gov guidelines

Cocker Spaniel‏ @English_Cocker [14] @dessertdoctor [15] will try next time not feeding it. It tasted great btw. It cut well and if you pressed the bread it bounced back #BreadChat [7]

Eastcourt Manor‏ @EastcourtManor [18] #breadchat [19] How would you vary proportion of #sourdough [25] starter when the weather is so warm? I usually vary timing rather than formula...

Venetta Leyland ‏@TheTinyBakery [20] #BreadChat [7] - thank you, this is really helpful! What might be better to aim for with yeast and salt

ChicagoAmateurBakers‏ @AmateurBakers [8] @TheTinyBakery [20] At 1.6%, your bread would likely taste lovely with salty cheese/salami. Salt usually 1.8-2.2%. #BreadChat [7]

Eric Duhamel‏ @EricFrenchBaker [6] First of all, how do you make a difference between a recipe and a formula, please ? #BreadChat [7]

steven winter‏ @bread_source [16] @EricFrenchBaker [6] English say recipe, Americans say formula. #breadchat [19]

Eric Duhamel‏ @EricFrenchBaker [6] @bread_source [16] Thanks for clarifying. For me, I would say that a recipe is a formula with the explanations... ;-) #BreadChat [7]

ricky hay‏ @zacsbakehouse [9] #breadchat [19] with a formula you def get a better understanding of whats happening in the dough...

Venetta Leyland ‏@TheTinyBakery [20] #BreadChat [7] thankfully I do understand bakers %ages, just not used before, but i can see there would be advantages as I am growing so fast

ChicagoAmateurBakers‏ @AmateurBakers [8] @bread_source [16] @EricFrenchBaker [6] US: recipe is generic, a description of how to make a dish. Formula means total flour weight=100% #BreadChat [7]

steven winter‏ @bread_source [16] @EricFrenchBaker [6] I agree #breadchat [19]

james campbell‏ @dessertdoctor [15] @English_Cocker [14] #breadchat [19] interesting, what would have happened there is that you would have fed the yeast, made it very active I think

ChicagoAmateurBakers‏ @AmateurBakers [8] @EastcourtManor [18] @TheTinyBakery [20] Exactly right, made same calcs. You can see that salt is on the low side, your yeast, on high side #BreadChat [7]

Eastcourt Manor‏ @EastcourtManor [18] @AmateurBakers [8] @TheTinyBakery [20] #breadchat [19] I would say salt is about right...I aim for 1.4% http://www.food.gov.uk/news-updates/news/2010/jul/bakers [26]

Eric Duhamel‏ @EricFrenchBaker [6] @bread_source [16] Before to be able to do so, you need to practice and understand. A formula is, then, an excellent tool. #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] @TheTinyBakery [20] Yes, start by weighing dry flour. Then weigh other ingredients, and express them as ingredient weight/flour weight #BreadChat [7]

Venetta Leyland ‏@TheTinyBakery [20] #BreadChat [7] - thank you, this is really helpful! What might be better to aim for with yeast and salt

steven winter‏ @bread_source [16] I used to work with a lot of bakers who didn't use %, guys coming through all do thankfuly, home bakers should all adopt this too #breadchat [19]

Eric Duhamel‏ @EricFrenchBaker [6] @bread_source [16] Sorry to disagree. A baker who doesn't use proportions is a virtuoso or doesn't reach the consistency.#BreadChat [7]

Cocker Spaniel‏ @English_Cocker [14] @dessertdoctor [15] Messy . I enjoyed the process once I had worked out that it's better to activate instant yeast first with sugar #BreadChat [7]

steven winter‏ @bread_source [16] @EricFrenchBaker [6] English say recipe, Americans say formula. #breadchat [19]

Eastcourt Manor‏ @EastcourtManor [18] @TheTinyBakery [20] #breadchat [19] That's it. Helps you judge how much to vary the yeast and water...even as batch sizes change

ChicagoAmateurBakers‏ @AmateurBakers [8] Welcome to #BreadChat [7], @MESKPA [5].

Venetta Leyland ‏@TheTinyBakery [20] I use fresh yeast. #BreadChat [7]

Eric Duhamel‏ @EricFrenchBaker [6] First of all, how do you make a difference between a recipe and a formula, please ? #BreadChat [7]

Vine‏ @vfjam [11] #breadchat [19] isn't formula and recipe same kind of thing?

ChicagoAmateurBakers‏ @AmateurBakers [8] @EastcourtManor [18] @TheTinyBakery [20] Exactly right, made same calcs. You can see that salt is on the low side, your yeast, on high side #BreadChat [7]

steven winter‏ @bread_source [16] I used to work with a lot of bakers who didn't use %, guys coming through all do thankfuly, home bakers should all adopt this too #breadchat [19]

Cocker Spaniel‏ @English_Cocker [14] @dessertdoctor [15] also added a tea spoon of sugar. While the dough was proving it spread out and didn't stay in a large ball shape. #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] @EastcourtManor [18] @TheTinyBakery [20] Are you using fresh/cake yeast? #BreadChat [7]

Eric Duhamel‏ @EricFrenchBaker [6] Baking without formula is like playing music without music score... #BreadChat [7]

Venetta Leyland ‏@TheTinyBakery [20] so if I moved away from a recipe & used a formula, when planning my day's bake, do I start with dry weight flour? #BreadChat [7]

Eric Duhamel‏ @EricFrenchBaker [6] A formula helps to understand the relations between the ingredients and keep the consistency. #BreadChat [7]

Turano Baking Co. ‏@turanobaking  [10] Great job! Looks delicious. #breadchat [19] RT @English_Cocker [14]: I made my first bread last week by hand #BreadChat [7] http://pic.twitter.com/BGDKdQF2 [27]

ChicagoAmateurBakers‏ @AmateurBakers [8] @bread_source [16] Welcome to #BreadChat [7]. Please tell us why you feel this way--- we want details :-)

Miquel Saborit Vilà‏ @MESKPA [5] Good night to all. #BreadChat [7] 

Eastcourt Manor‏ @EastcourtManor [18] #breadchat [19] In this weather we definitely need to reduce the yeast in our recipes...question is how much

Eastcourt Manor‏ @EastcourtManor [18] @TheTinyBakery [20] #breadchat [19] 70% hydration = fairly wet; 1.6% salt; 2.4% yeast

james campbell‏ @dessertdoctor [15] @dessertdoctor [15]: @English_Cocker [14] looks good, very cathartic thing making bread by hand, well done you. How did you find it? #BreadChat [7]

Eric Duhamel‏ @EricFrenchBaker [6] @bread_source [16] Indeed, it's like a good scale ! #BreadChat [7]

steven winter‏ @bread_source [16] Howdy all, Just a brief visit from me tonight, #breadchat [19]

ChicagoAmateurBakers‏ @AmateurBakers [8] Q1: Why are bread formulas important/useful to you? Do you use bread formulas when you bake bread? #BreadChat [7]

Eric Duhamel‏ @EricFrenchBaker [6] @AmateurBakers [8] As I said, a formula is essential. Without this, you will take much longer to understand when you fail for example #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] Welcome to #BreadChat [7], @zacsbakehouse [9]!

Vine‏ @vfjam [11] #breadchat [19] would certain formulas or % affect rising and final proofing times

steven winter‏ @bread_source [16] A recipe/formula for bread aren't important they are everything! #breadchat [19]

Eric Duhamel‏ @EricFrenchBaker [6] @bread_source [16] Indeed, it's like a good scale ! #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] Nice work, @English_Cocker [14]! Welcome to #BreadChat [7]

Eric Duhamel‏ @EricFrenchBaker [6] Good evening (or morning, or else) to all #BreadChat [7]

Venetta Leyland ‏@TheTinyBakery [20] #BreadChat [7] I haven't worked out my bakers percentages really, normally around 500g flour, 350 liquid, 8 salt, 12 yeast as a base

ChicagoAmateurBakers‏ @AmateurBakers [8] Q1: Why are bread formulas important/useful to you? Do you use bread formulas when you bake bread? #BreadChat [7]

Eastcourt Manor‏ @EastcourtManor [18] @English_Cocker [14] #breadchat [19] Nice looking loaf! What was it like inside?

ChicagoAmateurBakers‏ @AmateurBakers [8] A big welcome to our #BreadChat [7] co-host, @EricFrenchBaker [6]! We're on question 1.

Eric Duhamel‏ @EricFrenchBaker [6] @AmateurBakers [8] Using a formula helps to keep the consistency or, at least understand what's happening #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] @TheTinyBakery [20] #BreadChat [7] Formula format allows one to see hydration and other characteristics of your bread, at a glance, for example.

ricky hay‏ @zacsbakehouse [9] @AmateurBakers [8] Sorry am late guys, just joining #BreadChat [7]

Cocker Spaniel‏ @English_Cocker [14] @dessertdoctor [15] I made my first bread last week by hand #BreadChat [7] http://pic.twitter.com/bXiUs6iH [28]

Eastcourt Manor‏ @EastcourtManor [18] @TheTinyBakery [20] #breadchat [19] ...my immediate thought - what is the proportion of ingredients?!

ChicagoAmateurBakers‏ @AmateurBakers [8] @EastcourtManor [18] #BreadChat [7] When you compare one bread formula with another, what do you for?

Venetta Leyland ‏@TheTinyBakery [20] #BreadChat [7] - but I'd like to know if moving to using a formula instead would help me?

Eric Duhamel‏ @EricFrenchBaker [6] @AmateurBaker [29] Sorry for being late but my connection has some trouble... #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] Q1 (put another way): Why are bread formulas important/useful to you? #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] Welcome to #BreadChat [7], @dessertdoctor [15]! Our UK bakers are well represented tonight.

Venetta Leyland ‏@TheTinyBakery [20] #BreadChat [7] No - I use a recipe for 1 loaf which I scale up for each batch I do, but as I knead by hand it's always a small quantity

Eastcourt Manor‏ @EastcourtManor [18] #breadchat [19] I do find formulas a good way of understanding what is going on between different bread recipes

ChicagoAmateurBakers‏ @AmateurBakers [8] or Q1 (put another way): Why are bread formulas important/useful to you? #BreadChat [7]

james campbell‏ @dessertdoctor [15] #BreadChat [7] joining from sunny Berkhamstead for my first bread chat!!

ChicagoAmateurBakers‏ @AmateurBakers [8] Q1: Do you use bread formulas when you bake bread? #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] We'll get started with question #1 now... #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] In today's chat, we'll assume our bakers use weight, preferably expressed in grams, and we'll ask questions about bread formulas. #BreadChat [7]

Turano Baking Co. ‏@turanobaking  [10] @AmateurBakers [8] we're chatting with all of you from sunny Chicago #breadchat [19]

Vine‏ @vfjam [11] Hello from the uk #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] Hello, @vfjam [11]! Welcome to #BreadChat [7]. It's hot here in Chicago, too. Over 100F/38C. Makes breadmaking a particularly fun challenge :-)

ChicagoAmateurBakers‏ @AmateurBakers [8] Welcome to #BreadChat [7], @EastcourtManor [18]! Glad to have you with us.

Venetta Leyland ‏@TheTinyBakery [20] Hello, I am joining from Milton Keynes in the UK - #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] Today we're chatting about bread formulas. #BreadChat [7]

Vine‏ @vfjam [11] Time for #breadchat [19]. It's a warm one here in the uk!

Turano Baking Co. ‏@turanobaking  [10] @TheTinyBakery [20] we're here! Ready to talk #bread [30] #breadchat [19]

ChicagoAmateurBakers‏ @AmateurBakers [8] Welcome to #BreadChat [7], @TheTinyBakery [20]! Happy to have you with us.

Eastcourt Manor‏ @EastcourtManor [18] @AmateurBakers [8] @turanobaking [10] Good evening from the UK! #breadchat [19]

ChicagoAmateurBakers‏ @AmateurBakers [8] Be sure to mark each of your tweets with the hashtag #BreadChat [7], so everyone can hear you and follow the discussion. 

ChicagoAmateurBakers‏ @AmateurBakers [8]

Today we'll be chatting about bread formulas. #BreadChat [7]

ChicagoAmateurBakers‏ @AmateurBakers [8] When you come online, say hello and (optionally) tell us where you're tweeting from (include country, please!). #BreadChat [7]

Venetta Leyland ‏@TheTinyBakery [20] Joining my first #BreadChat [7] this evening :) anyone else coming too?

ChicagoAmateurBakers‏ @AmateurBakers [8] Welcome to #BreadChat [7], @turanobaking [10]!

ChicagoAmateurBakers‏ @AmateurBakers [8] Welcome to #BreadChat [7]!

Turano Baking Co. ‏@turanobaking  [10] Join in on the #breadchat [19] hosted by @AmateurBakers [8] if you're a lover of all things bread!

ChicagoAmateurBakers‏ @AmateurBakers [8] Wondering what #BreadChat [7] is all about? Read here: http://www.amateurbakers.org/p/breadchat.html [21] @AmateurBakers/BreadBakersAroundTheWorld [31] ChicagoAmateurBakers