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myweigh

  • How to use Bakers' Percentages

    The recipes that most of us are familiar with use specific weights of flour, leaven, salt etc in grams, teaspoons, tablespoons, cups or ounces. But what if you would like to make the recipe a little larger, or a lot larger? Doubling or trebling a recipe using mental arithmetic is usually easy enough but can lead to very annoying mistakes (at least, in my experience!). Making an odd proportion of the original recipe, say 3/4 or 2.5 times is much more prone to error. Read More

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