I have read several articles trying to understand the benefits of using the baker's percentage. Embarrassingly enough, I still don't get it! Why would you calculate proportions based on the total weight of the flour rather than the total weight of the whole dough/batter?
I like to compare different recipes a lot. Often, I want to see which one would be sweeter than the other. Why would baker's percentage be better in this situation? Wouldn't it be better to look at the weight of the whole batter, calculate % of flour, fat, sugar, and see what there is more of? If there's a lower % of sugar in one recipe, couldn't I assume it will be less sweet?
Also, if I look at the batter as a whole, I could see how much of it is taken up by the flour. I could see that one recipe has a higher percentage of flour overall, compared to another. If I use baker's percentage, flour is 100%, so I wouldn't be able to see that... Am I missing something here? Should that just not matter at all?
What's the best way to compare recipes and pick which is less sweet, but still rich, etc.?
Also, for lack of a better way of saying this, is more flour a better sweet-reducer than more fat? e.g. Recipe A: 10 sugar, 20 flour, 10 oil.
Recipe B: 10 sugar, 10 flour, 20 oil.
Which would be sweeter? Would the be pretty much the same?
i.e. does oil and flour have similar abilities to tamp down on sweetness?
Sorry for the confusing wording, I hope it makes sense.
Thanks in advance.
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