Читать книгу Bread Matters: The sorry state of modern bread and a definitive guide to baking your own - Andrew Whitley - Страница 57

I may offend the baking fraternity by also rejecting the system known as ‘bakers’ percentages’. This bizarre throwback seems to me to defy logic as much as language by treating the flour quantity in any recipe as 100 per cent and relating other ingredients to that. A typical bread recipe might have 100 per cent flour, 65 per cent water, 1.5 per cent salt and 1.25 per cent yeast, making the total 167.75 ‘per cent’. If you want to know how much salt there is in a recipe expressed in this way, you cannot go by the stated figure (1.5 per cent) because it tells you only what percentage the salt is of the flour (in this example, salt is in fact 0.89 per cent of the dough). Bakers’ percentages are usually justified in terms of assisting with the scaling up or down of a recipe. But with metric measurements nothing could be easier.