baker's % printing error or my misunderstanding?

Hi guys:

I got a question about the baker's percentage on page 302.

I got the same % results on the recipe without stater. But the one with stater I just couldn't figure out how.

Take the master dough with stater recipe % as example.
stater%=stater90/flour453=19.9% correct
flour%=453/453=100% correct
water%=(water280+water from the stater37.28) / (flour453+flour from stater52.58)=62.7% which is different from the book.

I tried other calculation of water %
water%=water280/flour453=61.8% also get the wrong result.
Try again
water%=water280+water from the stater37.28/flour453=70% still not correct.

Yeast%=2.2/453=0.5% correct
malt%=10/453=2.2% not correct
salt%=10/453=2.2% not correct

and I also got a question about the oil amount. as the salt and malt amount are increased from the recipe with stater, why not increase the oil amount too?

Could someone pls check my calculation.


Medium 1

Medium 2

Medium 3

Nick Xie
posted almost 4 years ago

Save 0

Also, when we talk about room temperature, does it just mean the indoor actual room temperature? or a certain temperature for baking called "room temperature" ? if it means the actual indoor temperature, summer and winter will make a huge difference as my place DO NOT HAVE HEATER!!

recently my city is getting much colder, and the worst thing is the place I live do not have heater (my room temp is about 45F to 50F) and when it gets cold my stater is not growing much after 18 hrs.

What I do now is to make the stater at night, and just put the stater container in my bed to warm it up. and put it on top of the oven in the day time.

is there any other way to solve this out? I don't even have enough room for a extra proofer.

Nick Xie
posted almost 4 years ago

Hi Nick,

If you scroll to the very bottom of the Pizza Bible page, there is an Errata/Updates section that specifically mentions page 302. You might check the Errata to see if you are truly correct.

And as far as room temperature goes, I have that same question. I live in Arizona, and in the summertime, "room temperature" could be low 80's, with the air conditioner running. I just assume it should be in the 70's, and try and keep it around that temp.

David B.
posted almost 4 years ago

Hi David,

Thanks for your reply, I had read the Errata, but nothing regarding to my questions. hope someone could explain how the % is calculated on the recipe with stater.

- Nick   almost 4 years ago

I believe the starter was omitted while calculating percentages. In general room temperature means 70 degrees.

Teevee Barbela
posted almost 4 years ago

Hi Teevee, thx for your reply. could u show me how to calculate the % above? I just couldnt get the correct result.

I doubt there may be an error it is because when I tried to make the dough without stater it feel much more wetter than with stater. so I tried to check the calculation and found the result I got is different from the book.

- Nick   almost 4 years ago

I am having a hard time . My computer gets frozen. This is a test response.

Teevee Barbela
posted almost 4 years ago

Hi Nick Both you (62.7%) and Tony (65%) are correct. I was wrong in my initial assessment. Your figure is based on Tiga while Tony"s on Poolish. Please see the footnote on page 302.If you want 65% hydration then you have to carve out Tiga's portion from the total (500gm fl, 325 gm water.)

Teevee Barbela
posted almost 4 years ago

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