?_Lehmann: measurements

[system]

Tom, I already pm you on this topic but fopund this are and decided to post again so you may see this twice. On your recipes for dough everything is in 5. % of this , % of that. How do I figure out what amounts you are talking about?
Pounds of flour, ounces of oil, ounces of salt or sugar…?

Thanks

[rummyspizza]

Baking percentages are based off the amount of flour you plan to use, I’m assuming 50lbs. So your dough will always be 100%. Take water for instance, if the recipe calls for 52% water, all you do is simply take 52% of 50lbs, which equals 26lbs of water. It’s kind of a pain in the a$$ but it makes it easier to increase or decrease your recipes based on the amount of flour used. Hope that helped.

[NicksPizza]

@rummyspizza

Baking percentages are based off the amount of flour you plan to use, I’m assuming 50lbs. So your dough will always be 100%. Take water for instance, if the recipe calls for 52% water, all you do is simply take 52% of 50lbs, which equals 26lbs of water. It’s kind of a pain in the a$$ but it makes it easier to increase or decrease your recipes based on the amount of flour used. Hope that helped.

Your FLOUR is 100%, and everything is based off that weight. Everything is weighed on a scale, and not volume measured.