thanks to helpful tips from TG

some revisions to my sourdough calculating sheets

http://www.myplot.org/oven/bake_calc2.xls

or http://www.myplot.org/oven/bake_calc.zip

red and bold figures are still the ones to edit but other fields now
can't be edited unless you 'unprotect' the sheet (no password required
to do this should you want to edit functions etc)

percentage figures can now be entered as straight numbers rather than
fractions of 1

purpose of main/first sheet isn't to calculate specific recipes (from a
book etc) but to make scaling calculations on a few basic sourdough
methods using baker's percentages, and to be able to tweak those
percentages to vary time, temperature, flour absorption etc

however in order to help with translating a domestic baking book recipe
into baker's percentages I have now added such a calculator on a
new/second sheet + some simple imperial to metric conversion calculator
functions (obviously for baker's percentage formula to work one needs
to get water quantity into the same measuring unit as flour, and in
case anybody isn't aware, under most normal circumstances 1 Kilo water
= 1 Litre water)

yours
andy forbes

On Sat, 02 Dec 2006 06:49:57 -0800, atty wrote
s.com>):

> some revisions to my sourdough calculating sheets
>
> http://www.myplot.org/oven/bake_calc2.zip

Having attempted to construct my own spreadsheet for bread-recipes, I
checked out the features of the posted spreadsheet.

Compared to mine, it is immeasurably more elegant (and made me glad that I
never published my efforts).

However, it lacks one feature which mine had. And this was _the_ feature
that made me venture down this path in the first instant.

I needed to scale most published recipes to make the quantity of dough
that my (non-US-size) bakeware requires.

Hence my equivalents have two sets of entries. The first set is a
straight copy of a published recipe that I want to try. The second set
are the recalculated values of all the individual entries - based on the
dough-weight that I want to end up with.

Given that I have already gone down this track, I am aware that the full
implementation of this feature (in all parts of the posted spreadsheet) is
not a trivial task.

I thought that it was worth flagging, despite the fact that - in my case
at least - the details supplied in Hamelman's book have diminished my
needs for rescaled recipes.

Felix Karpfen

--
Felix Karpfen
Public Key 72FDF9DF (DH/DSA)

Felix Karpfen wrote:

> On Sat, 02 Dec 2006 06:49:57 -0800, atty wrote
> s.com>):
>
> > some revisions to my sourdough calculating sheets
> Given that I have already gone down this track, I am aware that the full
> implementation of this feature (in all parts of the posted spreadsheet) is
> not a trivial task.
> .> Felix Karpfen
>
> --
> Felix Karpfen

Andy, you're welcome. : -)

Hi Felix,

I appreciate what you're saying. I've made quite a number of
spreadsheets. Some very complicated. lol.
The more you learn the more you realise how little you need to know. :
-)
This simplest way to do that scaling is to arrange all the ingredients
in one column (with the total at the bottom) In the next column have an
input cell for the (total) conversion. Then somewhere on the sheet have
a conversion cell which divides the original by the new. This converter
figure can then be used to multiply all the figures across to the next
column for your new recipe. If you use the '$' sign you can simply drag
or copy and paste the first calculation. It doesn't take a minute. The
hard part is making it clear for someone else to use. Then they
complain because you've got decimals. lol.

Jim

TG wrote:
> Felix Karpfen wrote:
> > --
> > Felix Karpfen
>
> Andy, you're welcome. : -)
>
> Hi Felix,
>
hi both

as ever I think its hard in this spreadsheet business to do all things
to everybody

I hope you noticed Felix that I did add second sheet that helps
calculate baker's percentages of a book recipe (though no help with the
thorny question of cups as measuring unit). But obviously to use the
results from that sheet in the first sheet there is no automatic link
to transfer the percentages from second to first and scale up recipes.
Its conceivable there could be, but then one wouldn't be able to (in
Excel) make one's own adjustments to the percentages on the first sheet
- which to me is pretty essential function. Even if one wants to
duplicate a book recipe one may need to tweak hydration etc to fit to
one's own flour or flour mix, taste in salt etc.

any ideas for improvements welcome

laters
andy

atty wrote:
> TG wrote:
> > Felix Karpfen wrote:
> > > --
> > > Felix Karpfen
> >
> > Andy, you're welcome. : -)
> >
> > Hi Felix,
> >
> hi both
>
> as ever I think its hard in this spreadsheet business to do all things
> to everybody
> > laters
> andy

Absolutely, and you'd go mad trying Andy. : -) The best thing to do is
to make it useful to yourself then there's a good chance it will be
useful to others too. Much better than trying to second guess ever
single user.

Jim

On Wed, 06 Dec 2006 10:04:28 -0800, atty wrote
. com>):

> as ever I think its hard in this spreadsheet business to do all things
> to everybody

Of course, you are right.

As flagged, your spreadsheet has been an eye-opener in showing what can be
done with Excel.

It remains an open question whether I could ever achieve something equally
elegant with my (Linux) spreadsheet program.

And, as mentioned, the recipes in Hamelman's book are readily scaled to
my needed sizes - and give superb products with the ingredients can be
purchased locally.

> I hope you noticed Felix that I did add second sheet that helps
> calculate baker's percentages of a book recipe (though no help with the
> thorny question of cups as measuring unit).

The second sheet was my starting point. I have learned that, in _my_
bread-baking-routines, using volume measures for dry ingredients are a
lost cause.

> But obviously to use the results from that sheet in the first sheet
> there is no automatic link to transfer the percentages from second to
> first and scale up recipes.

An indicator of my ignorance of the limitations of spreadsheets (and/or
Excel?)!

Thank you for taking the trouble to reply.

Felix

--
Felix Karpfen
Public Key 72FDF9DF (DH/DSA)