Converting Recipes
Kenneth wrote:
> On Fri, 13 Mar 2009 13:59:12 -0600, Hans Fugal
> > wrote:
>
>> The best way I've found to explain baker's percentage is that it's a
>> ratio. 100% hydration means 1:1. 50% hydration means 1:2 (water to
>> flour). Yes, the percent sign is a misnomer.
>
> Hi Hans,
>
> The percent sign is not a misnomer in any way...
>
> It means "hundredths" and nothing more (or less...)
>
> Indeed, people often assume that a percent sign means
> hundredths of the total, but that is not always correct.
An interesting tidbit. Thanks
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