David802

I think I understand what beanie said...but where did he get this "@8.3 lbs per gallon " that part dosent makes sense, the other stuff makes sense, but why 8.3 lbs per gallon ? is that something I Dont no? like how much a gallon of water weighs? also beanie what do you mean the starter ingrediants, couldent I just do a percent off of the flour for that to? please remember I've never been to any kind of baking school, I'm 16, and I have a job as an assistant baker, thats turned to a hobbie I enjoy at home as well.

That comes under what is called intellectual property , if its your recipe that you developed in your house on your own time. They are legaly yours, and even if they arent pattened if they tried to take it to courts (proboly not) you would win... I Feel for ya, not everyone has a boss like mine... I personaly have a boss (who owns the store) that has on more then 1 occasion made me redo something because the head baker was not there, and I messed up. He would rather have me do it 10 times then have a crappy product.. good luck to ya.

Cool, thanks alot, thats a niffty little tool.

Ok, Where I work we do everything in pounds (I'm told its more accurate), my problem is I wana make some of the breads at home that I have seen at work, but well I dont have the equipment to mix a 8 gallon white bread (8 gallons of water, 100 lbs of flour(About) 1 lb yeast brick, 50 lbs of starter, 2 lbs of salt) and so forth...you may be able to see my problem if you have ever seen just how much dough that really is, So my question is what (if any) is the conversion ratio from lbs to cups, I mean I know you cant do it exactly, there different measurement types, but there has to be a thing like 3 cups of flour is equal to about 1 lb of flour? If anyone can awnser my longwinded question let me know.

Now I may get flamed from this, but a few weeks ago my parents wanted a good pizza dough, so I asked my boss (read the hello topic if you want to no who I am) about it and he said that he used bakingsoda instead of yeast in pizza dough because while it still poofed up it dident get as airy(sp)....