Metric is WAY easier to formulate with. Now you want to add some water to the dough, how much do you add? If you add grams of water, you will have very stiff dough like for bagels. If you add grams of water you have a medium stiff dough. Add grams of water and you have a nice, slightly sticky wettish dough.
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Add even more, like — grams or more and you are working with some really wet fluid dough. Because hydration means how much water is in the dough by percentage weight, it is easy to figure out what hydration of dough you want just by using metric and starting out with a kilogram grams of flour. If grams or 1 kilo of flour is too much for you to start with then just halve the amount and then also halve the amount of water:.
You see what I mean? You can cut it down further if you like by using only a quarter of the flour and a quarter of the water or by multiplying the original amount by 0. So for every grams of flour you would use 2 grams of salt. When you start with grams of flour you need 20 grams of salt. If you want to halve the amount, just do it: grams of flour and 10 grams of salt.
Using grams of flour again as your base weight to figure your other ingredient percentages by, 1.
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Now you need to think about your leaven. Will you be using a chemical leaven like for a batter? Will you use dry or wet commercial yeast? Will you be using a sourdough starter? Chemical leavings used for baking are usually baking soda and baking power.
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She also features basic recipes that every cook should know such as Puff Pastry. Visually this book is very pretty to look at. The photos that are there are beautiful, with the cakes and the cook herself looking amazing no surprise there seeing as Lorraine is a former model. Although looking at the pretty photos is half the fun of a cookbook, the important part is the recipes themselves. So are they any good? In short — yes! Events you might like:. FoodDrink Class. Share this event. FoodDrink Gala.
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