In order for this transparency to exist, we should consider the flour in the preferment or the sourdough as part of the 100% or part of the total flour weight. In these cases the method we prefer is the one that allows the formula to be the most transparent. For example a sourdough or a sponge preferment. So lets go one step further: consider a formula where the flour is divided into two separate dough stages. Two flour types, together designated 100% – all ingredients are a percentage of that 100. In this example all subsequent ingredient quantities are derived from bothflour types, as together they make 100%. So, if we go further with the straight dough example and introduce two types of flour, wholemeal and bakers flour, we can then decide which flour will be designated the 100% or we can designate them in total as 100%. Single flour type total flour designated 100% For example water in this case is + or – 70%, salt is 2% etc. This then also has the feature that all other ingredients are a designated percentage of that 100%. In the case of a straight formula of a single flour type, both methods are in agreement, as there is the agreed convention that flour is designated 100%. However, I’ll start with a single flour type. The word “straight” denotes all ingredients in at the same time. The most basic formula would be a “straight” dough. First, we will start with a basic formula then graduate to more complexity which is where the diversion starts. Let me give you some examples and try to explain my point. “there are more things in heaven and earth, Horatio, than are dreamt of in your philosophy…” the American method is less transparent in respect to ingredient and flour relationships on the basis of percentages.the European method is transparent and consistent in showing the true relationships each ingredient has to the flour weight and to all other ingredients.So what are the differences and how do we develop a framework to understand each from their respective utility? The paper tables I use in my teaching on how to calculate and understand formula construction are my own layout but the principles are the German method. 1 is expressed below.Īgain, by far most of the European formulas in German and central European books I’ve seen are expressed using what I call true “bakers percentage”. American, because by far most of the bread formulas I’ve seen in well regarded baking books from the US express formulas the way Fig. Perhaps a bit of explanation on why I’ve chosen these two labels as my differentiators is appropriate. It’s true to say that each method has its adherents as naturally we get accustomed to what we’ve been taught from the beginning as the most comfortable. American method (again by no means all)įor the sake of expression or labelling, the European method could be considered a “metric” system and the American method could be labelled or considered an “imperial” system, akin to measurement of length (inches and feet).European method (although by no means all European bakers use it).For want of accurate designations I call them: The Tale of Two CitiesĪs far as I can tell it appears there are two main methods, but not limited to these two, prevailing in the world of baking. This got me thinking about the most common methods used in baking to express formulas. It eventually came to light that although the user used percentages in his formula it was inconsistent with the “bakers percentage” method. Of course these warnings can be ignored but it’s good to have the warning in case something is overlooked. Incidentally, warnings are built into the app as Bread Boss has a specific method of calculating ingredients using underlying principles. It seemed every time they tried to enter the formula, warnings were flagged in Bread Boss. Recently a Bread Boss user contacted us with concern that they didn’t understand how their formula can be accommodated within Bread Boss.
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