Some about using Baker's percents

I would like to explain some things about trying to make pizza.  I will blog more about this at a later date.  Most of the recipes I have tried all my life, have been just using volume measurements. (cups, Tablespoons, teaspoons, glass measuring container, etc.) I didn’t even know about Baker’s percents and all what went into making formulas with Baker’s percents.  When I started to learn more about making pizza, I found out how helpful learning Baker’s percents were if I wanted to have good results with trying to make almost any kind of pizza.  I have learned that most people when using volume measurements don’t measure the same way.  I know that sounds dumb, but if you think about how the flour might be compacted in shipping or at the store and how some peoples measuring devices might not be the same, it will then make more sense.  I know I have talked to a lot of mostly home bakers that make cakes and cookies and have found out from them, when using old recipes, their finished products didn’t come out the same as years ago.  I think, but don’t know that flour have changed over the years and some brands of flours are better than others.  There are tighter specs on some brands of flour and different protein amounts in different flours.  I will blog about this more later.

Back to the Baker’s percents.  When I first looked at how to calculate Baker’s percents, it was very intimidating to me.  I still have problems with figuring out anything with Baker’s percents, but dough calculators do help in figuring out formulas for making pizza or other baked items.  Since I am older, when I was in school, they only had three courses to chose from.  They were Academic, Commercial, and General.  I picked the Commercial because I thought at that time, I had wanted to be a secretary.  I only had basic math and bookkeeping.  That is why I have so many problems with math.  I never even took math courses in algebra.  If I can learn how to use dough calculating tools, anyone can.  I can’t sit and figure out all my pizzas formulas using Bakers’ percents with paper and pencil, but I have learned to use the dough calculating tools to help.  Weighing by Baker’s percents can help to get a better pizza.  Also, then you can change any ingredient if your results aren’t what you desire, and proceed from there. 

I don’t know if anyone can follow what I have blogged so far, but I will try and explain all of this, in time.

Norma