Baker King Tagalog Version Full 11 _BEST_
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If you've ever wanted to scale up or down a bread recipe, baker's percentages and this page will help you do that. If you've ever wanted to understand what all those percentages and prefermented flour labels are in my posts and bread books, this post will help you do that, too. This introduction to baker's percentages is a place to dig into that not-so-scary math behind baking formulas.
TPL Members have access to my suite of baking spreadsheets which makes creating and editing bread formulas much easier. In other words, you don't have to worry too much about the ins and outs of baker's percentages; the spreadsheets do all the heavy lifting.
The Total Formula table (see earlier in this post) is a snapshot of the entire formula, taking the levain into account: the total flour required, the total liquid, total fats, total sugars, and so on. In addition, the TF table also shows the baker's percentages for everything so you can get a sense of the recipe outright (as I discussed at the beginning of this post).
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