NY dough

[scapegoat]

Hello Sir,

I have a question regarding your NY/Traditional dough.

I am aware of the baking percentages, but if I make 1/2 batch the 100% recipe with ADY, may I simply 50% the recipe, or do I need to recalulate the percentages?

Thanks, sincerely.

(my apologies if this is not the correct forum for this post)

 

[Daddio]

The reason the percentages are used is so you are able to adjust the size of batch you are making without recalculating. The flour is 100% and all other percentages are based on that. For example if you are using 40% water in a batch if you use 100lbs of flour you use 40lbs of water and if your batch uses 10lbs of flour you use 4 lbs of water.

Again you use flour at 100% no matter the size of the batch and each of the other ingredients are a percentage of the flour weight.

 

[pizzapirate]

1% of 100 lbs is 1 lb
1% of 50 lbs is 1/2 lb
1% of 25 lbs is 1/4 lb

As long as you are “weighing” the reduced recipe (not measuring my volume) you should be fine.