Lean Doughs

Lean doughs, which are made with little or no fat, comprise the world of bagels, baguettes and many other forms of non-rich breads. These breads are made using commercial yeast (instant dry, active dry or baker's yeast) and included techniques such as pre-ferments and "spiking." If you're using a natural starter, please post on the Sourdough Board.

Apr

13

2019

2

Convert Recipe to Bakers %?

By missin44

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Lean Doughs

I would be interested in coverting a recipe thats given in volume (cups, teaspoons, etc) to Bakers %. It seems to me that the math is pretty straight forward, all you really need to know is the weight of all the ingrediants (ie - 1 cup sugar = 7oz/200 grams, 1 fluid cup water = 8.34oz/236g, etc). The big variable is the flour, the weight of flour varies widely depending on where you look. So is there a wieght for a cup of flour you like to use?

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