I have been cooking a few years, ran a restaurant a bit so I call myself a chef
My current goal Revive traditional native American dishes and elevate them to top level cooking (a hard goal indeed)
currently I prep/cook in an employee dining room in a quite well known place I'm sure many of you have visited. it's seasonal and in my off time a cater a few events to keep my skills sharp, but it's not a real business and hope it never becomes one.
I hope i don't get to crazy in my culinary uneducated ways
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.