Sam wrote:
> 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
>

I agree with your comments, but I want to make 2 1.5 lb loaves
or maybe 3 or maybe only one 2 lb loaf. This makes the
calculation a little tougher.

John Andrews, Knoxville, Tennessee