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Author Question: In the professional bakeshop, measuring ingredients by _________ is preferred to ensure consistent ... (Read 69 times)

cookcarl

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on: Aug 10, 2018
In the professional bakeshop, measuring ingredients by _________ is preferred to ensure consistent results.
 
  Fill in the blank(s) with correct word

Question 2

What is the baker's percentage of 32 fluid ounces of water in a bread dough formula calling for 48 ounces of flour?
 
  What will be an ideal response?


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Christopher

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Reply #1 on: Aug 10, 2018
Answer to Question 1

volume

Answer to Question 2

66


cookcarl

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Reply 2 on: Aug 10, 2018
Excellent

hollysheppard095

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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