Cookbook talk:Apple Potato Bread

Baker's percentages
I placed the conversions to weights and baker's percentages. Apples or potatoes are the primary ingredients in this recipe, and when baker's percentages are based on flour weight, which is the strict definition, this results in high percentages for the apple, potato, and formula percents. Instead, I based this on potato weight, but that no longer follows the strict definition of baker's percentages. When based on flour weight, because the flour is low, and apple and potatoes high, the spice percentages seem rather high, but they decrease to more normal ranges by basing it on apple and potato weight. By basing it on potato (or apple) weight, the ratio of the potato to apple is highlighted. There is published precedent for this, one example is Michel Suas book, Advanced Bread and Pastry. His toffee recipes (I haven't seen all his recipes, maybe someday) are based on sugar weight, and he explicitly labels them "Baker's %". Once you "get" the math of the "based on" or divisor, it is trivial to base the percentage formula on any ingredient (or groups of ingredients). Indeed, when you start using baker's math in slightly more complicated recipes or formulas, it is limiting to force the strict definition of based on flour weight. For a simple example, Wikipedia Inverted sugar syrup. In cases such as that page and similar, the looser definition of "analogous to baker's percentages" applies. Gzuufy (discuss • contribs) 15:31, 31 October 2014 (UTC)

Specificity needed
This recipe doesn't specify the heat needed to cook the apples or the final shaped dough. It also does not specify dimensions or thickness of the rolled out dough. Nostriker (discuss • contribs) 01:29, 25 December 2021 (UTC)