Timeline for Bread formula object
Current License: CC BY-SA 3.0
9 events
| when toggle format | what | by | license | comment | |
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| Jan 9, 2013 at 23:43 | comment | added | Thomas | @Random832 That's exactly right. It's just N parts. | |
| Jan 9, 2013 at 21:55 | comment | added | Random832 | @Thomas isn't "Baker's math" just a special case of "N parts" ingredient listing, with one of the ingredients being "100 parts" instead of e.g. saying "10 parts meat, 1 part onions"? Part of the reason I'm asking this is because it means that flour doesn't need to be "special" at all - the only thing distinguishing it from the other ingredients in the math is the fact that its quantity is 100. (or that two different kinds of flour are 65 and 35). Although, there might be some recipes you can't do this with - scaling isn't always a matter of multiplying everything equally. | |
| Jan 9, 2013 at 20:54 | comment | added | Thomas | I've tried and failed to covert fellow cooks to using Baker's Math, not just for baking, but for everything. It's almost too useful. If you want to use it, for example, to make meatloaf, your main ingredient becomes the "100%". 100% ground beef, 10% onions, 5% bread crumbs, 1% salt = 116% total formula. Then you can scale it up and down as you please. Make 1/3 a meatloaf for you or 100 meatloaves for an army. :D The great part about baker's math is how it allows you to tweak proportions. Too much onion, reduce to 9% onion, etc. It's a very useful system. | |
| Jan 9, 2013 at 20:14 | comment | added | Patryk Ćwiek | @Thomas oh, OK, makes sense. My curiosity has been satiated. ;) I guess you might freely leave that property there in such case... | |
| Jan 9, 2013 at 17:50 | comment | added | Thomas | re:WeightTotalDough. That's an aspect of the Baker's Percentages math. You add up all the percentages of a formula (100%, 70%, 5%, 2%) = 175%. Flour (or total flours) is always 100%. It's the baseline. So a recipe with sum of percentages = 175% just means there are 175 "parts" and 100 of those parts are flour. That's where WeightTotalDough comes in. If you want to make 10000 grams (weight) total dough for 177% formula, you know flour weight will be (100 parts/177 parts)*WeightTotalDough or (100/177)*10000=5650g flour. Other ingredients are calculated same way. | |
| Jan 9, 2013 at 16:51 | comment | added | Patryk Ćwiek | @Thomas No problem, feel free to ask if you have any other questions. :) LINQ is good to know since it can be hugely helpful and make your code more readable. Of course unless you go too far... ;) | |
| Jan 9, 2013 at 16:32 | review | First posts | |||
| Jan 9, 2013 at 16:51 | |||||
| Jan 9, 2013 at 16:28 | comment | added | Thomas | Very helpful. Thank you. If those LINQ queries work as you've written them, that's about 100 lines of code I can rid myself of. Really need to get LINQ into my system. | |
| Jan 9, 2013 at 16:16 | history | answered | Patryk Ćwiek | CC BY-SA 3.0 |