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

John Andrews in Knoxville wrote:
>
>
> 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
Absolutely - adding, multiplying and dividing would be involved - that's
far more complicated than clicking a button.

S.

"Sam" > wrote in message news:mailman.16.1227191859.3709.rec.food.sourdough @www.mountainbitwarrior..com...
> > 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

> Absolutely - adding, multiplying and dividing would be involved - that's
> far more complicated than clicking a button.

I think he is trying to say that amateur bakers are not rocket scientists,
or even close.

So little faith!

It seems brilliant phrase to me is


I apologize for flooding, just interesting services

Eavesdrop with their Cell - Want to bug a room on the cheap? Learn the truth! Listen to logs 24/7.

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

> 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

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.

John Andrews, Knoxville, Tennessee

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

Eric Abrahamsen wrote:

> > 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. �

> 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.

Seems to me that if you build an simple table you can do it with one
pass.

Example:

I want 2000 grams of dough.
I want 68% hydration.
I want salt at 2%

flour 100
water 68
salt 2

total 170

2000/170 = 11.76

11.76 is your multiplier for every ingredient.

You can build complexity into it with several flours that add to 100
or even employ starter/sponge/dough stages that require segregating
water and flour but the calculations do not conflict. The dependencies
are obvious.

Another calculation example what I want to do right now:

I have 640 g starter 100 % hydration in the fridge and want:

- to use it all
- make a 55 % hydration pre-dough (for pan cake batter)
- with 18 % of starter flour.

How much flour and water do I need to add to the starter?

I'd use the web GUI and plug in the values, but here is the command
string for that calculation:

http://samartha.net/cgi-bin/SDcalc04.pl?InputWeight=640&DoughHydr=55&StarterPe rc=18&StarterHydr=100&SaltPerc=0&InputType=Starter %20weight&SPercType=Starter%20flour%20as%20baker's %20%

So I need 1458 g of flour and 658 g of water and get something like 2756
g of dough.

And that's what I am going to to now. Maybe the 55 is a bit low - we'll
see....

Sam