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I don't really understand the examples section - what is the second recipe meant to be telling us, and why is the marketing scam included here? — Preceding unsigned comment added by 132.185.240.120 ( talk) 13:30, 2006 December 12 (UTC)
Hi all,
Regarding the recent addition of "formula percentage", isn't it different because it adds up to 100, not above 100? [1]
Tony 17:12, 4 October 2006 (UTC)
This is nothing more than using ratios. Perhaps this could be inserted and state that "percentage" is more for the baker's rather than the mathematician's job. 118.90.35.155 ( talk) 12:26, 26 October 2009 (UTC)
The correct title for this entry should be Baker's Percentage (with "'s" at the end of '"Baker"). —Preceding unsigned comment added by Sǝɔɐ,uıʞoɯs ( talk • contribs) 22:13, 2 September 2010 (UTC)
It might be interesting to have a history section, though I'm not the one to write it. Searching results in a November, 1961 Navy Department publication titled Baking Handbook that both uses baker's percentage, and mentions it as a phrase. It's entirely possible there are earlier mentions of the notation technique in other works. A snippet view from Google books has another version of the same work listed with a published date of 1958 attributed with the same text, though the e-library only has the 1961 version. So, it appears as a published bakers' notation technique since at least 1958. Gzuufy ( talk) 08:20, 8 December 2010 (UTC)
Why is there errata about which milk is and how the amount of yeast used affects the flavour? There are even references for this stuff. Has absolutely nothing to do with explaining the concept. 136.163.44.102 ( talk) 15:25, 13 December 2012 (UTC)
I agree that the "errata" are irrelevant to the article. I'll remove the section and amend the example formula as above. Meesher ( talk) 10:51, 3 May 2021 (UTC)
The formula
is incorrect. The sign "%" is a shortcut for 1/100, so 100% = 100/100 = 1.
The correct version is
I modified it.
FlorinI ( talk) 20:03, 3 January 2015 (UTC)
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The common formulations section doesn't make any sense. The forumulation differs per bread. Even if this is a common formulation, the section doesn't explain why it is. -- Candide124 ( talk) 21:11, 3 October 2017 (UTC)
![]() | This article is rated Start-class on Wikipedia's
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I don't really understand the examples section - what is the second recipe meant to be telling us, and why is the marketing scam included here? — Preceding unsigned comment added by 132.185.240.120 ( talk) 13:30, 2006 December 12 (UTC)
Hi all,
Regarding the recent addition of "formula percentage", isn't it different because it adds up to 100, not above 100? [1]
Tony 17:12, 4 October 2006 (UTC)
This is nothing more than using ratios. Perhaps this could be inserted and state that "percentage" is more for the baker's rather than the mathematician's job. 118.90.35.155 ( talk) 12:26, 26 October 2009 (UTC)
The correct title for this entry should be Baker's Percentage (with "'s" at the end of '"Baker"). —Preceding unsigned comment added by Sǝɔɐ,uıʞoɯs ( talk • contribs) 22:13, 2 September 2010 (UTC)
It might be interesting to have a history section, though I'm not the one to write it. Searching results in a November, 1961 Navy Department publication titled Baking Handbook that both uses baker's percentage, and mentions it as a phrase. It's entirely possible there are earlier mentions of the notation technique in other works. A snippet view from Google books has another version of the same work listed with a published date of 1958 attributed with the same text, though the e-library only has the 1961 version. So, it appears as a published bakers' notation technique since at least 1958. Gzuufy ( talk) 08:20, 8 December 2010 (UTC)
Why is there errata about which milk is and how the amount of yeast used affects the flavour? There are even references for this stuff. Has absolutely nothing to do with explaining the concept. 136.163.44.102 ( talk) 15:25, 13 December 2012 (UTC)
I agree that the "errata" are irrelevant to the article. I'll remove the section and amend the example formula as above. Meesher ( talk) 10:51, 3 May 2021 (UTC)
The formula
is incorrect. The sign "%" is a shortcut for 1/100, so 100% = 100/100 = 1.
The correct version is
I modified it.
FlorinI ( talk) 20:03, 3 January 2015 (UTC)
Hello fellow Wikipedians,
I have just modified one external link on Baker percentage. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
When you have finished reviewing my changes, please set the checked parameter below to true or failed to let others know (documentation at {{
Sourcecheck}}
).
This message was posted before February 2018.
After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than
regular verification using the archive tool instructions below. Editors
have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the
RfC before doing mass systematic removals. This message is updated dynamically through the template {{
source check}}
(last update: 5 June 2024).
Cheers.— InternetArchiveBot ( Report bug) 10:44, 24 October 2016 (UTC)
The common formulations section doesn't make any sense. The forumulation differs per bread. Even if this is a common formulation, the section doesn't explain why it is. -- Candide124 ( talk) 21:11, 3 October 2017 (UTC)