Kristin Hoffman (author of Baker Bettie’s Better Baking Book) explains how math comes into perfecting your baking skills.
One of the most valuable things I learned in culinary school was how to calculate and use baker’s percentages. If you aren’t familiar with the concept, baker’s percentages or baker’s math is a way of calculating a recipe formula where each ingredient is represented as a percentage as it relates to the amount of flour in the recipe. This skill is extremely helpful if you ever want to develop your own recipes, or if you are interested in getting in-depth into bread baking.
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0:32 What are baker’s percentages?
1:27 How to calculate baker’s percentages
2:40 Calculating baker’s percentages in basic bread recipe
3:42 Why baker’s percentages are useful
4:13 How to calculate ingredient amounts from baker’s percentages
5:43 Calculating final dough hydration for sourdough
Flour = 240 grams
Sugar = 200 grams
Baking Powder = 10 grams
Salt = 1 gram
Vanilla = 5 grams
Egg = 50 grams
Oil = 113 grams
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Classic Baking Techniques and Recipes for Building Baking Confidence
Baking from scratch can be hard. Baking is a particular science that requires precise measurements and steps. With Kristin Hoffman, aka Baker Bettie, the science behind baking will become second nature! Baker Bettie’s Better Baking Book lays a foundation of basic baking skills and master recipes that are sure to boost your baking confidence.
Learn top tips from a professional chef. Consider Baker Bettie’s Better Baking Book your at-home culinary and baking school guide. This baking cookbook goes beyond the recipe by teaching the science behind baking. From measurements, techniques, step-by-step processes, to how to use base recipes to create endless baked goods that will make you drool. This book ensures that you will be able to tackle any baking recipe with confidence!