Difference between revisions of "Talk:3092: Baker's Units"
(added comment) |
|||
| Line 1: | Line 1: | ||
<!-- Please sign your posts with ~~~~ and don't delete this text. New comments should be added at the bottom. --> | <!-- Please sign your posts with ~~~~ and don't delete this text. New comments should be added at the bottom. --> | ||
Why did he go with only 9/13ths of a Baker's List? [[Special:Contributions/172.69.65.8|172.69.65.8]] 23:48, 21 May 2025 (UTC) | Why did he go with only 9/13ths of a Baker's List? [[Special:Contributions/172.69.65.8|172.69.65.8]] 23:48, 21 May 2025 (UTC) | ||
| β | + | :This suggests that the "expected" length of a list is 12. [[User:ISaveXKCDpapers|ISaveXKCDpapers]] ([[User talk:ISaveXKCDpapers|talk]]) 07:24, 22 May 2025 (UTC) | |
A ruler for a "baker's foot" is, apparently, similar to a metal casting patternmaker's {{w|shrink rule}}, although in practice those top out at 2.5%, versus 13/12ths or 8.{3}%. [[User:JohnHawkinson|JohnHawkinson]] ([[User talk:JohnHawkinson|talk]]) 23:59, 21 May 2025 (UTC) | A ruler for a "baker's foot" is, apparently, similar to a metal casting patternmaker's {{w|shrink rule}}, although in practice those top out at 2.5%, versus 13/12ths or 8.{3}%. [[User:JohnHawkinson|JohnHawkinson]] ([[User talk:JohnHawkinson|talk]]) 23:59, 21 May 2025 (UTC) | ||
Revision as of 07:24, 22 May 2025
Why did he go with only 9/13ths of a Baker's List? 172.69.65.8 23:48, 21 May 2025 (UTC)
- This suggests that the "expected" length of a list is 12. ISaveXKCDpapers (talk) 07:24, 22 May 2025 (UTC)
A ruler for a "baker's foot" is, apparently, similar to a metal casting patternmaker's shrink rule, although in practice those top out at 2.5%, versus 13/12ths or 8.{3}%. JohnHawkinson (talk) 23:59, 21 May 2025 (UTC)
It appears to me like g marked by the g-clef is on the second space making the notes b and c which wound be 13 semitones apart. Two compensating errors or just a bit more cleverness for lagniappe?Lordpishky (talk) 01:07, 22 May 2025 (UTC)
There's also baker's percentages. All the ingredients are defined as a percentage of the weight of the flour. So if you have 1kg (1000gr) of flour and 600ml (gr) of water then the water is said to be 60% hydration.
