Wow! I never thought this post would turn into a discussion of baker's math! I think arley explained it well: "... the baker's percentage system, which considers all other ingredients as a percentage of the flour used." That's the starting point for the percentages -- whatever the amount of flour is (whether 1 cup or 1 pound) THAT will be the 100%. It's "Baker's Math" not arithmetic math. From "The Fresh Loaf" Website: "Math?! Yes! Professional bakers don't usually talk about recipes, but rather about formulas. Bread is all about proportions, and baker's math is a way of breaking down ingredients into these proportions so that you can scale up or down as needed. It also makes baking much easier because, once you understand the basic proportions, you can freely mix and match ingredients to invent all kinds of breads on your own. "It's not necessary to learn baker's math to bake good bread, of course, but it can expand your ability to mix and match ingredients and break free of recipes to create your own formulas. "In baker's math, every ingredient is expressed in terms of the flour weight, which is always expressed as 100 percent." Don't get me wrong. I don't use this method because my pipsqueak brain cannot handle it. But I can understand how this system would be helpful to professional bakers and also those "die-hard" home bakers that keep pushing the envelope on hydration, looking for the perfect artisan bread with both tons of hole & chewiness and adequate structure. Here is a link that might be useful: Baker's Math Article

I had the problem yesterday and then once last week. I would post to the perennial forum only for it to disappear. Once the post turned up on this KT forum, but also disappeared later. Yesterday I hit submit on the perennial forum but nothing showed up until much later.

Broetchen and Lachsschinken... worth the flight! I was looking up recipes a while back; as I recall egg white was involved? Looking forward to your report! (With pics!!!)

Ok, where were we? Oh yeah. After clicking to create a new Ideabook, you get to name it something awesome, like "Recipes and Tips I want to try!" Then below that you can add a description. You can type in whatever you wish, but don't be a smart aleck like this person... Also, you have the option of making it Public, or Private (in case you're embarrassed by the number of posts your saving. I don't embarrass easily!) Then click Create. ... And look at that! You have a new Ideabook! Whoo-hoo! Oh, but you want to save a post with a recipe in it, or some tip, or an idea? Okay... So head on over to the Cooking Forum of Garden Web (coz that's the best place to get recipes, help, tips, and inspiration, and also, it's where all the cool people hang out.) Now, you see a post that inspires you? Okay, see the Save button at the end of that post? Well, don't just sit there, click it! And you get this pop-up. So hit the arrow button and click on the Ideabook you want to put it in (the one you just created would be a good place), and type in (if you wish), a comment to remind you of why you saved that post. Like Jasdip's poppadoms. Never had one, never heard of them before, but sure would like to try them! Ok, click Save to Ideabook... Now, because Houzz thinks everyone should have their nifty Houzz save button, they ask if you want it (even if you already have the darned thing, like I do!). You can click that, or just click no thanks to get rid of the pop-up. And next time you go to your account, you can click on the new Ideabook you just created, and look at the various posts you saved : ) I'll just add this: It's a good thing to make that little note of why you saved the post (unlike me when I first started doing this), because you would otherwise have a zillion unlabeled posts, and what if you were looking for something specific? Have fun Jasdip! PS: I didn't know one could save posts to Ideabooks until recently. ...back to the sawdust and sweat : /