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hendricius / pizza-dough

This recipe is dedicated to helping you make the best possible pizza dough for Neapolitan pizza.
https://pizza-calculator.the-bread-code.io/
MIT License
3.48k stars 181 forks source link

Clarify percentages by mass #3

Closed elfakyn closed 5 years ago

elfakyn commented 5 years ago

This update clarifies that the ingredient percentages are by mass and not by volume.

hendricius commented 5 years ago

Cool. What do you think about this change The following percentages are by mass of the flour that you utilise:

elfakyn commented 5 years ago

That sounds good! Better than mine.

On Mon, Jan 7, 2019, 17:54 Hendrik Kleinwaechter <notifications@github.com wrote:

Cool. What do you think about this change The following percentages are by mass of the flour that you utilise:

— You are receiving this because you authored the thread. Reply to this email directly, view it on GitHub https://github.com/hendricius/pizza-dough/pull/3#issuecomment-452111540, or mute the thread https://github.com/notifications/unsubscribe-auth/AGgX6gj8XS6aBJxg9Ya9X_HB-OgrDdSOks5vA9A2gaJpZM4Z0b6t .

hendricius commented 5 years ago

Thank you.