For anyone of you flunked math, or are just a bit lazy, I've created an
online baker's percentages calculator that can suggest basic sourdough
recipes, scale recipes etc.
It's made with sourdough baking in mind.

http://www.glennbech.com/bakerspercentage/

Feel free to give med feedback and to play with my toy .-)

On 10 May 2006 06:41:11 -0700, >
wrote:
>
> For anyone of you flunked math, or are just a bit lazy, I've created an
> online baker's percentages calculator that can suggest basic sourdough
> recipes, scale recipes etc.
> It's made with sourdough baking in mind.
>
> http://www.glennbech.com/bakerspercentage/
>
> Feel free to give med feedback and to play with my toy .-)


It looks nice, however, I think it would be more useful if you allowed the
user to specify the amount of dough they wanted to make, rather than the
amount of flour they wished to use.

I know I want to make, for example, 3 loaves of 1.5 lbs each, which means
about 770 grams each of pre-bake weight.

Mike

Still work in progress here. I'll take your suggestion into
consideration. I tend to agree with you .-)
Thanks for valuable input!

Mike Avery wrote:
> It looks nice, however, I think it would be more useful if you allowed the
> user to specify the amount of dough they wanted to make, rather than the
> amount of flour they wished to use.
>
> I know I want to make, for example, 3 loaves of 1.5 lbs each, which means
> about 770 grams each of pre-bake weight.

So, the dough weight 770 grams will become 681 grams (1.5 lbs). Why is
that? Will the weight loss (mostly water) be in the same percentage for
the dough with different hydration percentage, different baking
temperature and baking time? It needs more experiments to get these
information to input in program, unless the weight loss is irrelevant
with these factors.

On 10 May 2006 23:03:30 -0700, wildeny > wrote:
>
>
> Mike Avery wrote:
> > It looks nice, however, I think it would be more useful if you allowed
> the
> > user to specify the amount of dough they wanted to make, rather than the
> > amount of flour they wished to use.
> >
> > I know I want to make, for example, 3 loaves of 1.5 lbs each, which
> means
> > about 770 grams each of pre-bake weight.
>
> So, the dough weight 770 grams will become 681 grams (1.5 lbs). Why is
> that? Will the weight loss (mostly water) be in the same percentage for
> the dough with different hydration percentage, different baking
> temperature and baking time? It needs more experiments to get these
> information to input in program, unless the weight loss is irrelevant
> with these factors.


There are usually three sources of shrinkage. One is the amount of dough
that is stuck to your mixer, bowls, hands, kneading surfaces and so on that
just isn't practical to salvage. That's a percent or two. Also, there is
evaporation during rising. How significant that is depends on how long the
rise is, the relative humidity and temperature, and how well protected the
dough is. The final shrinkage is due to baking. A lot of water is cooked
off. Usually around 12%.

The percentage will vary somewhat depending on how much water was in the
dough to start with. I suspect one of John's "King of Glop" loaves at
around 100% hydration would lose more than a Challah at around 55 - 60%
hydration.

If you aren't selling the bread, or if the final weight of the bread isn't
important to you, the shrinkage doesn't really matter. On my excel
spreadsheets, I input the desired loaf size, the shrinkage, and the number
of loaves wanted. It tells me how much of each ingredient I will need. In
practice, all I usually change is the number of loaves I want to make.


Have fun,
Mike

wrote:
> For..
> It's made with sourdough baking in mind.
>
> http://www.glennbech.com/bakerspercentage/
....

Good work Glenn.

I have to agree with Mike though. But I like it, it's clean, simple to
look at and easy to use.

Thanks

TG

wrote:

> For anyone of you flunked math, or are just a bit lazy, I've created an
> online baker's percentages calculator that can suggest basic sourdough
> recipes, scale recipes etc.
> It's made with sourdough baking in mind.
>
> http://www.glennbech.com/bakerspercentage/
>
> Feel free to give med feedback and to play with my toy .-)
Looks and work well

But like Mick said need to start with amount of dough needed
and you need a way to say what % starter and what % water.

Your program skills are good.

Joe Umstead