Hello it's me again.
If one wants to increase or decrease an ingredient (e.g. butter, sugar, etc) in a recipe, what range of percentage should be used for the increase or decrease using Baker's Percentage?
What more can I say? All I can say is thank you lots. THANKS much. I had to go over your reply to really understand, and I'm happy I did. From your explanation, I can really see it to be a very bad recipe.
My questions, please:
1. Is BF same as BP or different?
2. Are there different baker's formulas for different vanilla and chocolate cakes?
3. Is BP for the homebaker too or only for commercial bakeries. If not then I may not have to bother myself to know because I am a homebaker?
4. If I have to reduce an ingredient in a recipe what percentage <, = Or > the ratio to flour should I use?
5. How many eggs make 162% in the recipe revised recipe you used?
6. You indicated that cornflour shouldn't be used in a cake recipe. We don't have cake flour on.rhe Ghanaian market. I know cake flour is 1 cup flour less 2 tbsp plus 2tbsp cornflour gives me cake flour. How do you please reconcile that?
I want to thank you immensely for being up for me. I really appreciate.
You are very welcome. Knowing the science is very important. There will always be problems in baking. But knowing the science it helps you avoid problems and it helps you fix problems. It makes you a better baker.Wow, wow wow wow wow wow. You are such an awesome teacher. Thanks so much. The science of baking - I'm learning a lot from you especially, and on the forum, answers given to other members.
Thanks a lot. I'll put all that I'm learning to use. From the picture, I've understood why the supposed sponge cake was rubbery. Knowledge of the science behind baked goods is really an added advantage. Thanks so so very much. I can't thank you enough, Cate.
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