Talk:Baker percentage

message: Hi all,
Regarding the recent addition of "formula percentage", isn't it different because it adds up to 100, not above 100? 
Tony 17:12, 4 October 2006 (UTC)
thread_title: Formula percentage

message: This is nothing more than using ratios. Perhaps this could be inserted and state that "percentage" is more for the baker's rather than the mathematician's job. 118.90.35.155 (talk) 12:26, 26 October 2009 (UTC)
replies: text: yeah, it's confusing until you realize that a bakers percentage does not equal a typical percentage.  It's a defined term in the existing literature, and has been for at least some 50 years or so, so that bread's already been baked.  Prior to its use, I've seen a number of old "formulas" that used "parts".  10 parts flour, 6 parts water.... Not sure precisely when the changeover was adopted. All of this appears to have been designed so a baker could make small or large quantities using one formula.  In a recipe, whether it's given by weight or volume, the total amount is fixed, and scaling it up or down (unless its a simple doubling or halving) is more difficult. Now what I'd like to know is why hasn't it been more widely adopted?  It's often been said that the best way to change something is to design a better model, and baker's percentages and working with ingredient weights instead of volumes is such a better model. Ever notice how the package of most any foods you buy are priced by weight? Gzuufy (talk) 20:58, 23 April 2010 (UTC)
thread_title:  Ratios 

message: The correct title for this entry should be Baker's Percentage (with "'s" at the end of '"Baker").  —Preceding unsigned comment added by Sǝɔɐ,uıʞoɯs (talk • contribs) 22:13, 2 September 2010 (UTC)
replies: text: Yes, that is what most of the literature has named it.  However, is it for a single baker, or many bakers?  There seem to be times when plural possessive is the more correct form, i.e., Bakers' Percentage. It seems easy enough to move a page. Gzuufy (talk) 05:02, 7 December 2010 (UTC)
thread_title: Title

message: It might be interesting to have a history section, though I'm not the one to write it.  Searching results in a November, 1961 Navy Department publication titled Baking Handbook that both uses baker's percentage, and mentions it as a phrase.  It's entirely possible there are earlier mentions of the notation technique in other works. A snippet view from Google books has another version of the same work listed with a published date of 1958 attributed with the same text, though the e-library only has the 1961 version. So, it appears as a published bakers' notation technique since at least 1958. Gzuufy (talk) 08:20, 8 December 2010 (UTC)
thread_title: History

message: Why is there errata about which milk is and how the amount of yeast used affects the flavour? There are even references for this stuff. Has absolutely nothing to do with explaining the concept. 136.163.44.102 (talk) 15:25, 13 December 2012 (UTC)
replies: text: I put much of that there, due to what I felt were flaws in the basic formula, which I didn't originate. Another editor later (or at some point -- feel free to peruse the revision history) offered the "100% flour, 60% water/liquid, 1% yeast, 2% salt and 1% oil," which is a formula that wouldn't need any errata. While I sort of understand your deeming them irrelevant to the scoring method, I believe they also demonstrate a standardized way of conceiving of an ingredient. You may also consider the bullet point in the section Advantages, "spot bad recipes or predict their baked characteristics". Gzuufy (talk) 02:03, 14 December 2012 (UTC)
thread_title:  Irrelevant errata 

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thread_title:  External links modified 

message: The common formulations section doesn't make any sense. The forumulation differs per bread. Even if this is a common formulation, the section doesn't explain why it is. --Candide124 (talk) 21:11, 3 October 2017 (UTC)
thread_title:  Common formulations