Last Updated:2025/11/29

When scaling the recipe, she recalculated each ingredient using baker's percentage to maintain the same dough hydration and texture.

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When scaling the recipe, she recalculated each ingredient using baker's percentage to maintain the same dough hydration and texture.

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レシピを拡大する際、同じ生地の水分量と食感を保つために、小麦粉の総重量に対する各材料の割合を使って各材料の量を再計算した。

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