Robert Marshall wrote:
>
> ... but I'm a bit
> of a techie and enjoy figuring out things the scientific way :-)
>

Well you could do it the way I suspect that many of the techie
sounding folks do it. Just SWAG a number for hydration that
sounds good then adjust the other numbers so the math works out
and viola! it is all scientific.

Baker's percentages are used to make scaling recipes less of a
chore, not to describe scientific phenomona. The Wonder Bread
factory may take the amount of water held in the flour into
account, but the corner bakery- not in a million years.

Regards,

Charles

--
Charles Perry
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