Eric Abrahamsen wrote:
> Hi there,
>
> I've had some excellent help from this mailing list, and have
> determined to repay the favor in my fashion – I had a very confusing
> time calculating percentages for flour, starter and water, and so
> wrote a small program to do it for me, and made it available online.
> You can try it out at this page:
>
> http://thenightkitchen.net/sourdough/
>
> Let me know if anything seems wrong, or there's anything I can do to
> improve it. Happy baking!
>
Interesting.

a couple of things:

functional:

- salt % entered as 1.8 % are refreshed as 2
- desired dough hydration information disappears after submitting - I
tend to print out pages and have them around in the kitchen when I make
bread. In this case, I would have to remember and write it on the sheet.

featu

When I enter the values, I'd like to see the total dough weight.
Or - when I make bread, have a certain amount of starter available -
what do I have to use as ingredients to get a desired hydration?
Or - I want x amount of dough, have a starter, what ingredients do I
need to add to get the dough amount with a certain hydration?.

I made a calculator long time ago and use it still occasionally:

http://samartha.net/SD/ on the right side under baker's math

Sam