When a recipe calls for a 50-50 starter is that by volume or weight?thanks from Iowa Log in or register to post comments In baker's percent, flour is always 100%. So...not clear what 50 -50 is meant to be. I'd assume it means, in baker's percent terms 100% flour and 100% water - or, equal weights of both. I doubt the formula is meant to be one of volumes.Larry Log in or register to post comments or weight? If the recipe calls for cups, chances are good the starter is a liquid one. Weights -- then weight. Log in or register to post comments
In baker's percent, flour is always 100%. So...not clear what 50 -50 is meant to be. I'd assume it means, in baker's percent terms 100% flour and 100% water - or, equal weights of both. I doubt the formula is meant to be one of volumes.Larry Log in or register to post comments
or weight? If the recipe calls for cups, chances are good the starter is a liquid one. Weights -- then weight. Log in or register to post comments
In baker's percent, flour is always 100%. So...not clear what 50 -50 is meant to be. I'd assume it means, in baker's percent terms 100% flour and 100% water - or, equal weights of both. I doubt the formula is meant to be one of volumes.
Larry
or weight? If the recipe calls for cups, chances are good the starter is a liquid one. Weights -- then weight.