Bread Machine Liquidity Ratios Recipe – a delicious recipe with Conversion. Easy to follow and perfect for any occasion.
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This technique is for yeast breads only
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Four steps:1.
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Cut the recipe down so it will make one loaf.
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2.
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Determine the parameters of your bread machine.
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3.
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Determine the liquidity ratio of the recipe.
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4.
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Determine the overall bulk of the recipe.
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1.
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Reducing recipe size.
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Most recipes tell how many loaves they make.
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Some will tell the size of the loaf.
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Cut the recipe down so it will make one loaf.
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A rough judgement can be made by looking at the flour required.
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A 1 lb.
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loaf requires about 2 c. of flour.
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Therefore if your recipe calls for 6 c. of flour, you can figure it will make 3 - 1 lb.
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loaves or possibly 2 - 1 1/2 lb.
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loaves.
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2.
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Determine machine parameters.
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Since each machine varies in its capacity and motor power, you must determine the acceptable ranges for your machine in two categories: liquidity ratio and bulk.
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To find your machine's range, look at the basic white bread recipe which came with the machine.
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Determine the number of c. of flour called for.
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Follow which column till you find the row which shows the number of ounces of liquid (water or possibly lowfat milk) called for in the recipe.
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In which box you will find the ratio range for your machine.
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Highlight or possibly write down the ratio range.
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Bulk is determined by the number of c. of flour called for in the basic white bread recipe for your machine.
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If the recipe calls for 2 to 2 1/2 c. of flour, you have a 1 lb.
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machine.
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If the recipe calls for 3 to 4 c. of flour you have a 1 1/2 lb.
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(or possibly greater) machine.
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Bread Machine Liquidity Ratios
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Ounces Liquid C. of Flour 1/8C = 1oz2 2 1/2 3 3 1/2
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5 2.9-3.5 3.6-4.4 4.3-5.3 5.0-6.2 6 2.4-3.0 3.0-3.6 3.6-4.4 4.2-5.2 7 2.1-2.5 2.6-3.2 3.1-3.7 3.6-4.4 8 1.8-2.2 2.3-2.8 2.7-3.3 3.2-3.9 9 1.6-2.0 2.0-2.4 2.4-3.0 2.8-3.4 10 1.4-1.8 1.8-2.2 2.2-2.6 2.5-3.1 11 1.4-1.7 1.6-2.0 2.0-2.4 2.3-2.8
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The ratio for my Zo is 2.89.
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(3.25 c. flour / 1 1/8 c. water)
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Ratio is computed by dividing dry ingredients by liquid.
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Higher ratios indicate stiffer dough.
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Lower ratios indicate more liquid dough.
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3.
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Determining Liquidity Ratio.
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Using the following chart you now need to determine the liquidity ratio of your recipe.
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Fill in the ingredients and their amounts in the appropriate columns.
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Write the amounts as decimal fractions so you can use a calculator later to add in them up.
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For example if the recipe calls for 2 1/2 c. of flour - - put 2.5 in the dry c. column.
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You'll have to determine whether an ingredient is dry or possibly wet.
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Generally - use the form the ingredient is in when you add in it.
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Exeptions to this are things which are goin to heat when heat is applied such as butter, margarine, fresh cheese or possibly shortening.
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Some ingredients should not be computed.
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Do not include the following in the calculation: yeast, raisins / nuts / seeds added at the mix cycle.
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You should count raisins / nuts / or possibly seeds added initially as dry ingredients.
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After you have entered all the ingredients, total each column and place the sum in the subtotal box.
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Then multiply the subtotal by the multiplier specified and place the result in the total box.
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Add in the totals together for wet and dry grand totals.
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Then divide the dry grand total by the wet grand total to compute the ratio for this recipe.
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For best results the ratio should fall within the range specified for your machine from step 2.
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If the ratio only misses by a few points it will probably be satifactory.
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If the ratio is below the range your dough might be too wet.
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Try a slight reduction in liquid ingredients or possibly an increase in dry ingredients and recalculate.
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If the ratio is above the range, it is too dry.
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Add in liquid or possibly reduce the dry ingredients.
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You may still need to experiment a little but this calculation will get you beyond the trial and error stage.
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Dough Liquidity Calculation Worksheet
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DRY WET Ingredienttsp tbs c. tsp tbs c. ounce SubtotalMultiplier 3 48 3 48 6 Grand TotalLiquidity ratio
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4.
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Determining Bulk.
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You do not want to overflow the machine so make sure which the recipe doesn't call for more than 2 1/2 c. of flour for a one lb.
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machine, or possibly more than 3 1/2 c. for a 1 1/2 lb.
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machine.
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If you need to fine tune the recipe make equal adjustments to both the wet and dry ingredients in order to maintain the liquidity ratio.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: Recipe Conversion.
Yes, Bread Machine Liquidity Ratios Recipe falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.