If this video helped you understand one aspect of baking, then I highly recommend you check out the Baking Assistant. Get answers to all your questions and never struggle again with recipes. See what people are saying and get it today, you will not be disappointed. Available in Asia tdithailand.company.site/ Brand new Canadian Store no-bs-baking.company.site/
Hi JP, What if you have a bread pan size 15x15cm Slices, 2.25kg L - 430 H- 165 W- 167 How would you do the calculation. And if you are using fresh Yeast blocks that is 100g how can you calculate the grams that will go in with the flour and dough weight that will fit into the 15x15 slices pan which is 2.25kg
Useless video. I had to watch the thing about 10 times before I realised he was calculating different things using the same method. Why go so fast? Why not stop in between and say "ok, now we're going to use this system to calculate something different" This video didn't clear up anything. It just confused the heck out of me. You have to realise, you already know this stuff and you're teaching it to people that DON'T know this stuff! What's the rush? Why bother doing the video if you're not going to take the time to explain what you're actually doing?What's the point of leaving your audience baffled? We're not here to satisfy your ego.
I am sorry you had difficulty understanding the video. The plan here was to teach direct and indirect proportion, and give some examples of where and how it can be used, not walk folks through every particular scenario where it may be used. Ratio and proportion works the same for every calculation you may need. Providing you stay consistent with your headings and the data you enter reflects those headings ie. Weight, time (or whatever) the SAME MATH IS USED. When I make these videos I try to be cognizant of keeping things to the point. If I go too slow, somebody complains that it's too repetitive and drags on too long showing the exact same math process. Others, it's too fast, You did not spend enough time going through each example so I can learn each of the particular calculations. I appreciate your feedback and will take this into consideration for future videos. With regards to the video being useless, your apparent negative review seems in contrast to the general responses in this section. Additionally, I do not make these videos to serve my ego. I spend often days putting these together in efforts of providing folks new ways of thinking about baking, (that are often missed in mainstream baking videos) as a hobby, for zero money. Most of my viewers know that they can contact me personally through my email where I can, and do, always assist them in understanding something they may not completely wrap their head around from a video or any baking question for that matter. There is a proceeding video called "understanding bakers math" in my Playlist that takes you step by step through the basics of ratio and proportion as it pertains to recipes . That probably is a better start point.
If this video helped you understand one aspect of baking, then I highly recommend you check out the Baking Assistant. Get answers to all your questions and never struggle again with recipes. See what people are saying and get it today, you will not be disappointed.
Available in Asia tdithailand.company.site/
Brand new Canadian Store
no-bs-baking.company.site/
I was never good at math, but your ratio of proportion square really seems to simplify it for me. Thank you, J.P.!
Hi JP,
What if you have a bread pan size 15x15cm Slices, 2.25kg
L - 430
H- 165
W- 167
How would you do the calculation.
And if you are using fresh Yeast blocks that is 100g how can you calculate the grams that will go in with the flour and dough weight that will fit into the 15x15 slices pan which is 2.25kg
Need more clear information. See your email.
Useless video. I had to watch the thing about 10 times before I realised he was calculating different things using the same method. Why go so fast? Why not stop in between and say "ok, now we're going to use this system to calculate something different" This video didn't clear up anything. It just confused the heck out of me. You have to realise, you already know this stuff and you're teaching it to people that DON'T know this stuff! What's the rush? Why bother doing the video if you're not going to take the time to explain what you're actually doing?What's the point of leaving your audience baffled? We're not here to satisfy your ego.
I am sorry you had difficulty understanding the video. The plan here was to teach direct and indirect proportion, and give some examples of where and how it can be used, not walk folks through every particular scenario where it may be used.
Ratio and proportion works the same for every calculation you may need. Providing you stay consistent with your headings and the data you enter reflects those headings ie. Weight, time (or whatever) the SAME MATH IS USED.
When I make these videos I try to be cognizant of keeping things to the point. If I go too slow, somebody complains that it's too repetitive and drags on too long showing the exact same math process. Others, it's too fast, You did not spend enough time going through each example so I can learn each of the particular calculations.
I appreciate your feedback and will take this into consideration for future videos. With regards to the video being useless, your apparent negative review seems in contrast to the general responses in this section. Additionally, I do not make these videos to serve my ego. I spend often days putting these together in efforts of providing folks new ways of thinking about baking, (that are often missed in mainstream baking videos) as a hobby, for zero money.
Most of my viewers know that they can contact me personally through my email where I can, and do, always assist them in understanding something they may not completely wrap their head around from a video or any baking question for that matter.
There is a proceeding video called "understanding bakers math" in my Playlist that takes you step by step through the basics of ratio and proportion as it pertains to recipes . That probably is a better start point.