I would like to try to apply the baker percentage concept to create my own baked good recipes (cakes, cookies, muffins, etc.). However, I can't seem to find an
I am currently in the middle of a challenge to bake every formula in the Bread Baker's Apprentice book (BBA). This book describes a principal called the Baker's
I have a question for the seasoned bakers out there. In a nutshell, I'm wondering if there are 'master' recipes for cakes, muffins, etc. Perhaps it's a little b
I recently purchased an electric doughnut maker and am about to embark on a baked doughnut spree. Having consulted the few recipes included with the machine al
If molasses and pineapple juice can be used as a non-alcoholic substitute for rum in baking, what is the ratio to use?
I am aware of the bakers percentage used in bread, and I have used it successfully. I am baking cookies at home as a hobby. I have collected few recipes from b
I have a recipe of Old Fashioned Donuts that I love... I would like to add some Cocoa Powder to the recipe, but I don't know how to do that and keep the percent
I'm keen on the idea of baking using "Baker's Math"... but, what ingredients do we count when trying to figure out the hydration level of a dough? Do we count j
Is there a baker’s ratio for crackers? I can find one for just about every dough recipe under the sun, except one for crackers! I suppose I could just res
Using Fox's Dark Chocolate Chunkie Cookies' ingredients as an example, per https://www.tesco.ie/groceries/Product/Details/?id=273949462, Dark Chocolate Chunks
I am trying to create a sourdough sandwich bread loaf recipe using baker's percentages and I want to replace some of the water for milk. However, I have no idea