Talk:Baker percentage

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You have new messages (last change).

I don't really understand the examples section - what is the second recipe meant to be telling us, and why is the marketing scam included here?


I changed around things quite a bit. I removed so stuff that, I think, should be (and was for the most part) in the bread article.

Hit me up when you fix my English (and the rest too).

Tony 04:49, 16 January 2006 (UTC)

Bakers percentage formulas *always* exceed 100%; the first line of the article currently states:

"Baker percentage is a way of indicating the proportion of ingredients when making bread. Contrary to the usual way of expressing percentages, the overall total does not add up to 100, it usually exceeds 100%."

The "usually" at the end of that sentence should be changed to "always" because it could be confusing for people not familiar with the system.

[edit] Formula percentage

Hi all,

Regarding the recent addition of "formula percentage", isn't it different because it adds up to 100, not above 100? [1]

Tony 17:12, 4 October 2006 (UTC)

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