{
  "address": "20acd3875e2da997387e55e0b97da7ee",
  "category": "other",
  "question": "For a baker's percentage formula with 1000 g of flour and water at 65%, salt at 2%, yeast at 1%, what are the ingredient weights?",
  "answer": "650 g water, 20 g salt, 10 g yeast",
  "askedBy": {
    "kind": "guest",
    "display": "method deck",
    "stamped": false,
    "id": null
  },
  "answeredBy": "method",
  "madeAt": "2026-09-30T22:39:30.722Z",
  "validUntil": null,
  "validityClass": "forever",
  "sources": [
    {
      "label": "Baker's percentage (formula percentage) method",
      "url": null
    }
  ],
  "supersedes": null,
  "supersededBy": null,
  "isSeed": false,
  "seedSource": null,
  "seedAttribution": null,
  "duplicateOfQid": null,
  "publishedAt": null,
  "unpublishedAt": null,
  "voteCount": 0,
  "queuedForSubstrate": false,
  "answerMethod": "method",
  "unsourced": false,
  "source": {
    "kind": "edition_page",
    "value": "Figoni PI. How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition, chapter on formula and percentage systems.",
    "retrieved_utc": "2026-09-30T20:00:00Z"
  },
  "qsha256": "04afb4f8129c9f82b9f0bd3eb32c5a6b55484f7fe4441c2ce57b1a4c62465b9a",
  "runOne": null,
  "cardContractVersion": "card_contract/1",
  "deck_id": "method-deck",
  "deck_title": "Method Deck",
  "method": {
    "name": "Baker's percentage",
    "version": "1",
    "source_url_or_file": "methods/bakers-percentage.cjs",
    "sha256_of_method_file": "f0e9b59b9cc28bce647bc809fce3c4ae0f90f47bb52435c1b2913eb2646e907d"
  },
  "receipt": {
    "inSubstrate": false,
    "local": true,
    "modelCallsAtMint": 0,
    "tokensAtMint": 0
  },
  "method_deck": {
    "inputs": [
      {
        "name": "flour_weight_g",
        "type": "number",
        "unit": "g",
        "required": true,
        "description": "Total flour weight, the 100% reference",
        "min": 0
      },
      {
        "name": "ingredients",
        "type": "array",
        "required": true,
        "description": "List of {name, percent} entries, percent relative to flour_weight_g"
      }
    ],
    "outputs": [
      {
        "name": "weights",
        "unit": null,
        "description": "Ingredient list with computed weight in grams"
      }
    ],
    "steps": [
      "In baker's percentage, flour is always 100% and every other ingredient's percentage is relative to the flour weight, not the total dough weight.",
      "For each ingredient: weight_g = flour_weight_g * percent / 100.",
      "Round every computed weight to 1 decimal place."
    ],
    "constants": [],
    "examples": [
      {
        "name": "worked example",
        "inputs": {
          "flour_weight_g": 1000,
          "ingredients": [
            {
              "name": "water",
              "percent": 65
            },
            {
              "name": "salt",
              "percent": 2
            },
            {
              "name": "yeast",
              "percent": 1
            }
          ]
        },
        "expected": {
          "answer": "650 g water, 20 g salt, 10 g yeast"
        },
        "check": "1000*0.65=650. 1000*0.02=20. 1000*0.01=10."
      },
      {
        "name": "test vector: smaller batch with decimal result",
        "inputs": {
          "flour_weight_g": 500,
          "ingredients": [
            {
              "name": "water",
              "percent": 68
            },
            {
              "name": "salt",
              "percent": 1.8
            }
          ]
        },
        "expected": {
          "answer": "340 g water, 9 g salt"
        },
        "check": "500*0.68=340. 500*0.018=9."
      }
    ],
    "disclaimer": null,
    "deck_category": "cooking"
  },
  "status": "minted",
  "kind": "method",
  "provenanceClass": "own_question",
  "provenance": {
    "schema": "card_provenance/2.0.0",
    "chain": [
      {
        "source": {
          "kind": "edition_page",
          "value": "Figoni PI. How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition, chapter on formula and percentage systems.",
          "retrieved_utc": "2026-09-30T20:00:00Z"
        },
        "sha256": "46667c99c52e3298e5b7e3f92cb1fdd10ca21d9fb30d8eadbaf97523401773b5",
        "supersedes": null,
        "added_utc": "2026-09-30T22:39:30.722Z",
        "added_by": "method:Baker's percentage",
        "why": "the method that computed this answer",
        "check": null,
        "status_label": "pending",
        "signature": null
      }
    ]
  }
}