MaryJane at King Arthur

October 6, 2013 at 9:49am

HI Gigi, Is your instructor covering Baker's Percentage? If so, he should also be covering how to calculate the dough to achieve the desired dough weight. If not, check out some of the books that cover it well, such as Gisslen's "Professional Baking" and Amendola's "The Baker's Manual". Both books are available online. Good luck with your class. ~ MJ
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