L Luca New member Aug 18, 2017 #1 Can someone explain the ratios and percents indicated when discussing dough inputs? When you say 100% flour and 60% water, 2% sugar etc., being solids and liquids does not compute. Any help greatly appreciated. Last edited: Feb 18, 2020
Can someone explain the ratios and percents indicated when discussing dough inputs? When you say 100% flour and 60% water, 2% sugar etc., being solids and liquids does not compute. Any help greatly appreciated.
