If you plan to increase your bread
recipe by a fraction (for example, make a 1.5 x batch), you may want to use bakersâ $ ™ percentages, which we explain in some detail on our blog called «Baker's Percentage: Scaling bread recipes up and down the accurate (and easy) way.»
Not exact matches
Bernier - Green was raised in Chicago and homeschooled
by her mother, who taught
fractions and simultaneously how to bake
by following a
recipe.
Thus the estimated
fraction of food - spoilage bacteria inhibited
by the spices in each
recipe is greater in hot than in cold climates, which makes sense since bacteria grow faster and better in warmer areas.