Dough Calculator Spreadsheet available
I have completed a first version of my dough calculator spreadsheet that I think is in decent enough shape to share. I have described this spreadsheet (in previous incarnations) and previous posts. This version is quite different in that it is much more automated and supports a "normal" style of using baker's percentages with preferments. I've found it invaluable in reverse engineering formulas (when no percentages are given), scaling, and overall analysis (hydration for example). Please check it out and give me feedback.
The above is just a screenshot of a tiny piece. You will find the documentation here: http://www.starreveld.com/Baking. The sidebar on the left contains a link to download the actual spreadsheet. Unfortunately, right now this spreadsheet is only supported on Windows, see the documentation. Macintosh users can use Parallels Desktop of VMWare Fusion, or Apple's Bootcamp (now part of Leopard) to run windows. In fact, the spreadsheet was developed under Windows XP running on Parallels on a 17" MacBook Pro.
Here is a (partial) list of functionality:
- Compute weights and volumes from formula with percentages and total dough weight
- Scale formulas to any desired dough size
- Support unlimited number of preferments in dough
- Compute slightly larger preferment sizes to compensate for evaporation and container loss
- Compute final loaf weight based on estimated baking loss (evaporation)
- Convert volumes of ingredients to weights
- Reverse engineering. You enter ingredients and weights or volume in practically any units, and it computes the baker's percentages for you
- Conversion between regular milk and dried milk
- Conversion between sugar/honey/Splenda
- General conversion between volume and weight for specific ingredient
- Conversion between Fresh/Active Dry/Instant Dry yeast
- Compute hydration contribution of each ingredient in formula
- Compute adjustments to formulas when substituting different hydration level starters for others, or for yeast
- Compute necessary water temperature for formula based on desired dough temperature, room temperature, ingredient temperature and mixer friction. Also computes amount of ice needed as substitute for water to reach the right temperature
- Analysis of formula and overall dough for hydration, and cost
I am sure that there may be rough edges as, so far, I have been the only user. Please report back any problems in comments on this blog.