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When comparing formulas, I have noticed inconsistencies in what is considered flour when calcuating baker's percent. Could you please explain what should be included in the total flour weight? Harlem, via e-mail to Top

There is no uniform rule in the baking industry for what should be included in the total flour weight. I include vital wheat gluten, over wheat products, rye products, all grains and seeds and higher fiber ingredients as recommended by the book Baking Technology by Wulf Doerry.
Tenbergen, Klaus. 2004September. The WorkBench. Modern Baking 18(10):24.
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Updated: Tuesday, May 22, 2007.

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