![]() ![]() Every other ingredient is then expressed in terms of its ratio to the amount of flour. There are two options for using the tool: the Thickness Factor option and the Dough Weight option. Think of bakers' percentages this way: the flour is equal to 100 percent. This tool was developed by Mike (aka Boy Hits Car) and can be used to determine the ingredients and quantities needed to make any size and number of dough balls, up to 999, using the standard Lehmann dough formulation. With very soft water, the dough tends to get soft and sticky. In baking, as with much of cooking, the actual amounts of an ingredient don't matter much it's the ratio of ingredients that matters. The presence of calcium and magnesium in hard water strengthens the gluten in the dough, making the finished product tougher and stronger. Beyond the taste though (and most important for our pizza and bagels) the difference in water also has an effect on the gluten in dough. Soft water tastes slightly different than hard water, perhaps even saltier due to the increase in sodium ions. For one, it's easier to create lather and suds with soft water. #BAKERS PERCENTAGES FOR NY STYLE PIZZA DOUGH FULL#See the full ingredients and instructions in my pizza recipe. I use my own recipe with 0.1 yeast so for 2 dough balls, I use 330g flour and 0.33g yeast (about 2 pinches). Typical yeast percent would be 0.02 1 yeast. They are percentages of other ingredients’ weight to the flour weight. This makes a difference on several levels. Baker’s percent are a way to compare recipes. ![]() According to the American Chemical Society the only American city with "softer" water is Boston. New York water is considered to be "soft," meaning it has low concentrations of calcium and magnesium due to the makeup of the water that flows into the Catskills and Delaware Watershed. Every city's water differs slightly, depending on where the water comes from. ![]()
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