Mike Romain wrote:
> Will wrote:
>
>>
>> So the math (attention Mike R) works like this 100% (flour) + 68%
>> (water) + 2% (salt) = 170 parts.
>
>
> <Snip>
>
>
>> So... I keep a few numbers in my head. The relative hydration numbers
>> for basic classes of bread: whole grain vs white vs mixed. And I
>> adjust for the baked form: boule, batard, or pan. So 1800 for boules,
>> 2200 for pans...
>
> ROTFLMAO!
>
> OK, sure.... So just what bakers percent is 170 parts or 1800
> somethings or 2200 somethings?

Ah, hah! Now I get it! It's suddenly become absolutely clear now how this
method is so-o-o-oo much "easier", simpler, clearer, and far more accurate
than using those archaic volumetric measurements...(;-o)!


Dusty - (ROTFLMELAO...)