That site is largely populated by professional pizza makers, so a lot of their discussions and questions don’t really apply to the home pizza maker. Some of it translates, of course, but you have to weed through a lot of industry chat to get to the good stuff.I'm already a member there. Stuff seems more complicated or confusing there.
I’m out and about right now, but I have a book at home that deals with dough hydration - I’ll flip through that when I get home and get settled and see if I can post something sensible later on.
GadgetGuy
(Formerly Shermie)
The dough that I make is usually enough to fill a square pan or a 10" tube pan, as in the case of Kitchenaid pull-apart rolls or a larger batch of dough for Parkerhouse rolls. Also, I make enough dough for 2 small pizzas. I've made dough in the Nutrimill Artist, but not in either of the Globe mixers.I'm just trying to get a feel of how much to make in the Globe mixers, since the manual says no more than 4 lbs', or else the overload switch would kick in, shutting the machines down if the motors get overheated to the point where it would stop for a while, at least until it cools down.
GadgetGuy
(Formerly Shermie)
Thanks. I think I can use it.
Here’s a super-simplified explanation of bakers’ percentages, and it includes a little handy-dandy calculator as well.
Basics of Baker's Percentages
Basics of Baker's Percentages
GadgetGuy
(Formerly Shermie)
To whichever one of the mods that changed the title of the thread, thanks!! Didn't think of naming it that way. Short & sweet!!