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In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]
Traditionally, when describing volumes, recipes commonly give measurements in the following units: Tumbler (10 fluid ounces; [29] [30] named after a typical drinking glass) Breakfast cup (8 fluid ounces; [31] [32] named after a cup for drinking tea or coffee while eating breakfast) Cup (6 fluid ounces; [29] named after an everyday drinking cup)
Example of a RecipeML recipe for egg nog. Recipe Markup Language, formerly known as DESSERT (Document Encoding and Structuring Specification for Electronic Recipe Transfer), is an XML-based format for marking up recipes. The format was created in 2000 by the company FormatData.
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A few months later I Love to Eat presented by James Beard became the first such program in the US. [34] TV cookery programs brought recipes to a new audience. In the early days, recipes were available by post from the BBC; later with the introduction of CEEFAX text on screen, they became available on television.