Bakers Percentage

…and shortening, the "just enough" ice water that yields delicacy rather than cardboard-y hardness. The solution:…

…if the crust calls for 2 cups of all-purpose flour (8 1/2 ounces), I use 6 3/8 ounces of fat (8.5 x .75 = 6.375)…

…tangier your baked good will be. Start by substituting starter for no more than 1/3 of the flour in the recipe.…

…will need a deeper cut; while an airy, delicate, probably over-risen loaf may not need much of a cut at all. I…

…and risk transitioning it from all-purpose (white) flour to whole wheat? Well, many of you do, judging by the…

…recipes? Read Yeast bread, rolls, and pizza: from white to wheat, a baker's guide. How about substituting…

…and more refined, eventually including only a small percentage of white rye flour. The heavy use of…

…and helpful information, see our post, successful loaves from your bread machine: 5 tips for home bakers.…

…can cause a more dense loaf of bread. Reducing the size of these pieces helps reduce the cutting action and…

…call our baker's hotline, 855-371-BAKE (2253). All of us here at King Arthur are determined to help you…

…like to tell people I have French technique with Italian sensibility – Italians don’t really have sensibility.…

With a blade in hand and a shaped round of dough on the workbench, bakers have an unexpected blank canvas before…

…dough going here, you ask? I was testing two yeasts: SAF Red and SAF Gold. SAF Gold helps dough with a higher

…response to what he saw as a deterioration in French bread production. In the 1950s and '60s two-speed electric…

…carefully; compare their sugar levels using baker’s percentage (below). You’ll soon discover which…

…apparently do, judging by the popularity of our bread machine recipes. And for good reason: the bread machine is…

…baker's percentages and proper hydration, then mix and knead it to yield the perfect temperature…

…Why use levain, instead of just a cup or so of ripe (fed) sourdough starter, like you usually would? Flexible…

…a bread baker, you're familiar with all kinds of yeast. Your mom probably learned to bake bread with…

…(Think whole wheat bread.) How can you tell ahead of time? Baker’s percentage can guide how you…

…this country. We introduced our first scone mixes back in 1997, when they were virtually unknown among all but…

…results in texture changes and an egg flavor that's too pronounced for me." What about baker's

…a few muffin recipes using baker's percentage (baker's math), a simple way to both scale…

…in half. And then to refine the test further by using baker's percentage to try to come up with…