A convention used by baker’s in which ingredients are expressed as a percentage of the total amount of flour. This allows recipes to be scaled up or down easily. For example, if a recipe calls for 1000g flour, 600g water, 2g yeast and 10g salt, it can be written as 100% flour, 60% water, 0.2% yeast and 1% salt.
Centre of Research & Education in Nutrition & Digestibility of Bread & the Gut Microbiome
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