We have developed a standardized format for bread formulas in bakers percentage. We are providing the entire technical article from Bread Lines printed in 2009 to serve as a guide on how to format formulas using a spreadsheet style layout, turning formulas into functional tools. It is highly recommended to use Microsoft Excel for this purpose. Yet all the concepts work equally well with a simple grid drawn on notebook paper plus a calculator and a sharp pencil.
Read the entire article here.
Baker’s percentages are the key to the Guild’s standardized formula format. A thorough understanding of baker’s percentages is the necessary first step to following the format. Please refer to Tim
Healea’s Bread Lines article in Volume 15, Issue 1 (read it here) that provides a detailed explanation of how to convert your formula to baker’s percentages