On Nov 20, 1:13*pm, John Andrews in Knoxville >
wrote:
> 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
>
Thanks for the tips! Should have known there would be plenty of these
online already... I'll alter this to make it a bit more user-friendly,
and probably add a "printable version" – that's something I'd find
very useful as well. I'll repost when I've got another version.
> 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.
I think a calculator like this will only be useful for the initial
dough mass – dividing it into loaves is pretty much the last step, and
will take place after decisions about the ingredients have already
been made. The only thing that might be useful here is adding metric
to imperial conversion, but I'll save that for later...
>
> John Andrews, Knoxville, Tennessee