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Baker's percentage calculator: milk water content · case 04

Milk-based doughs report hydration as if milk were pure water.

Member previewVariant 4 · 3 implementations · 8 checks per implementation

Case contract

Rows [name, grams, role], role in flour/water/milk/egg/starter/other. Total flour = all flour rows plus half of starter weight (100% hydration levain). Each row gets grams/total_flour*100 as "d.d" rounded half-up. Hydration counts water fully, milk at 87%, egg at 75% and half the starter. No flour returns an error string.

Why this case matters

Bread formulas are written and scaled in baker's percentages, and hydration drives dough handling.

One recorded failure

Sample boundary fixture

This sample comes from the broken implementation of a controlled reproducer.

Boundary fixture	Actual	Expected	Outcome
regression: milk water content	`{"flour_total": "750", "hydration": "26.7", "percentages": [["salt", "1.2"], ["milk", "6.7"], ["bread flour0", "60.0"], ["water", "20.0"], ["spelt1", "40.0"]]}`	`{"flour_total": "750", "hydration": "25.8", "percentages": [["salt", "1.2"], ["milk", "6.7"], ["bread flour0", "60.0"], ["water", "20.0"], ["spelt1", "40.0"]]}`	Failed

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