I have a question please. I'm having a hard time understanding the percentages behind the poolish to make baguettes. I have to refigure the total formula from 10 lb. 3 oz. to 15 lb. I've been reading all the books I have on percentages and it still doesn't make sense to me. Can anyone help with a step by step of how I figure the poolish and final dough? Thanks so much! Pam
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If you need 1500g dough, & the formula calls for 10kg, here's what I do.
Divide 1.5kg by the percentage on formula, ie: 1.5/180.3%. This gives you your new total flour = 832g. Then you can do the percentages in the formula based on the new total flour.
I am jumping on this...I tried to understand your response and I was confused. You omitted a whole lot of steps. 832g of flour? By hand:
1. Get the scaling factor: Desired dough/divided by the original dough.
15lbs/10.1875lbs = 1.472, because 3 ounces is 3/16th of a pound
If you have
2. a recipe in percentages: the percentages will remain the same
3. a recipe with ounces/pounds/grams. Multiply everything by 1.472
I have an example below:
Conversion Calculator
It makes complete sense now:) Thank you again for your input . . . much appreciated.
If you have your total flour, & percentages, it seems that you have your formula.
Jump on that
You certainly don't encourage input other than yours.
Okay, apparently my message didnt come across well. Sorry. I was just confused whether four different quantities (1.5, 1500g, 15lbs ,and 1.5kg) referred to the same thing. Please write you give good input.