43: What is a Bakers Percentage? - Bake with Jack
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- เผยแพร่เมื่อ 5 ธ.ค. 2017
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I don’t know if anyone ever told you are a really a
am nearly 50 and been making bread 4 years but never understood about the water percentage, but now to this young jack i now do, many thanks jack, so nice to see a young man who knows his stuff.
I've been to 10 (or more) other videos claiming to simplify explanation of the "Baker's Percentage" and your explanation is the one that help me understand it completely. I do not go in any pastry class as of the moment and just studying at my own pace to understand baking at the molecular level (what?!). Thanks a lot. Your explanation is really helpful!
I watched numerous amount of videos trying to understand hydration percentage and I'm so thankful you are the first person that made it so simple to understand, love your videos I been watching up to 6hrs a day and have learned a few things already been a baker for years but on the cakes side enjoying now making bread..thank so much and your so transparent and so much fun to listen to..😊
Loved this vlog. I didn’t have a clue what hydration percentage meant. Now I do. Brilliant!
Thank you! You've made the unperceivable cosmos of bread baking as easy as porridge for me. Finally I can understand (and calculate) the process!
Alongside the many others finding things to experiment with and try during lockdown, sourdough making has been an adventure. As I've progressed through multiple attempts, your video's have added important and valuable insight and 'WHY you do it' alongside the myriad of 'WHAT to do's' on a variety of other sites. A key difference between being a teacher (your style) or just being a director (others). Keep up the great work Jack.
its all become SOOOOOOOmuch clearer..my hubs and i were at loggerheads about this...now i can show him this!!
Hello Jack, my name is Edward from NYC (the Bronx) and wanting to learn how to bake my own bread and I appreciate your instruction and looking forward to learning how to bake fresh baguettes, boules, croissants and so much more.
Thanks, I have friends who talk in percentage and I was totally clueless! Now I know what they are talking about. That sure makes more sense when you explain it like that 😘
It’s nice to have you back with weekly tips.
This saved me on a sourdough buttermilk cinnamon roll recipe. I was short on starter by 100 grams, so I shared the difference between more flour and more buttermilk. They came out perfectly.
How about if the recipe calls for egg? Lets say we have 1000grams of flour, 600grams water and 100grams of egg. The hydration ratio is 60% or 70%?
And looking forward to your guidance and instruction.
Thank you for all the tutorials.
Hello From Thailand~💕 Thank you very much for all Clips uploaded!😊😍😙
Jack, thank you again for the baking advice . . . as for the maths, I’ll ask my little sister if I need help 🤠 You’re a good sport to leave that bit in the video. 😀
How do I convert a yeast recipe to use starter instead?
When a recipe has oats or other grains, how do you take that into account.
What are the bakers percentage for sugar,salt etc and how to convert recipe that are in tsp etc to bakers percentage?