I have been listening to Stella Culinary/Free Culinary School podcast for quite a while now. I am really enjoying all the videos being produced currently. I haven't posted in the forum much so I might as well introduce myself. I am a mechanical engineering student at the South Dakota School of Mines and Technology. I am currently in AZ doing an internship for this semester and summer. I didn't start cooking until I started college. I reallized that I wanted to eat good food but I didn't want to go to resturants all the time so I decided to learn how to cook. I quickly became very passionate about cooking and I really like experimenting and trying new things. My "go to" tecniques are sauce making, braising and deep frying.
I wasn't sure which bread forum to ask this in. What I'm looking for, or interested in creating is a list of common ingredients used in various bread, expressed as range of bakers percentages used.
I know it could be be almost any percentage I would like depending on my personal taste. I'm just talking in general, a percentage range for fats, sugar, eggs, potato flakes, dried milk, cocoa etc. that you would find in in various breads.