BAKERpedia's video: Tuesday 10 at 10: Baker s percent pH and more

Richard takes us back in time to Ancient Egypt and explores the importance of plowing. Then, it's back to work on this Tuesday morning answering baker questions! Today's topics include: - If I have 50g of whole grains in a recipe, do I count that as part of my flour when calculating the baker’s percentage? My other flour and water ingredients are 120g of whole wheat flour, 240g of bread flour, and 300g of water. Is that a baker's percentage of 73%, or 83%? - Do we expect that the pH value will decrease or increase after baked? Curious to learn more about baker's percent? Read this article: https://t2m.io/QYEtTatE Want to read more about pH? Learn more here: https://t2m.io/KrED20Rb Need some help troubleshooting from a baking industry expert? Get Richard's one-on-one expertise here: https://t2m.io/Tbfq6Vy8 Still have a question? BAKERpedia it: https://t2m.io/0Fxs88Ut