On Dec 3, 1:54*am, John Andrews in Knoxville > wrote:
> Eric Abrahamsen wrote:
> >> 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.
>
> > New version's up, now you can add annotations when you've got a recipe
> > you like, and download it as a text file for record-keeping – that
> > seemed a little more flexible than a printable screen version.
> >http://thenightkitchen.net/sourdough/
>
> > E
>
> Doesn't work for me. I want to make 2 loaves of bread each
> weighing 12 ounces, or maybe 1.5 lbs. *I want to use a hydration
> that will give me the proper result for say French or White or
> Ciabatta. *That is my input. *What you suggest is the output I
> want except for the hydration. *I have a spreadsheet that does
> that, but it is not a straightforward calculation. *You try.
>

Okay, the only way to make this work might be to have a separate
calculator altogether, one that takes total dough weight, hydration,
and salt percentage as inputs. I'll see if I can somehow massage that
into the current setup, or if another page altogether is necessary.
Will report back...

E


> John Andrews, Knoxville, Tennessee