I am changing the way I cook and want more information on Bakers Percentages and scales.
Are Bakers Percentages only for "Pastry" or Savory as well.
Is it possible I can see the "metric" conversions in receipes?
How do you black the blank and doesn't blank do blank? Questions? Bring it on.
Bakers percentage that is something that will be covered down the road when we go into baking/pastry. We are currently focused on finishing a basic cooking school curriculum.
For more information on bakers percentage you may want to check out these sources/sites:
If you are baking or using formulas you will want to get yourself a good scale (accurate to 1 gram). This help your baking to be more consistent.
As for metric conversions, we currently do not have a conversion tool on our website. Here is a link to a Volume Conversion Calculator that might help. For more discussions regarding this question, type in the word "measurements" in the search field and you will find many other threads about this. Cheers!