|(%F) Flour:||The total percentage of flour must always equal 100%.|
|(%W) Water:||Water is determined by the baker based on flour absorption, type of dough desired (wet or dry dough), leavener used, etc. Percentages range from 55% to 75%.|
|(%S) Salt:||Salt is also determined by the baker. Depending on the type of dough desired, percentages range from 1.8% to 2.2%.|
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