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The BBGA formula sheet

alfanso's picture
alfanso

The BBGA formula sheet

I recently came across a comment by proth5 from two years ago while perusing a current comment from that old thread.  She is an active Bread Baker's Guild of America member, who was participating in formula formatting at the time.  Following the link to BBGA.org led me to a BBGA formula formatting article from 2009 which is worth its weight in gold.

Being miserable at math skills, it is always teeth-gnashing time for me when I have to figure out how to do very much with a formula other than follow the ingredients list at face value.  But to change anything, it is typically a true major headache for the likes of me.

If you have any interest in creating or modifying your own formulas and can figure out how to use an electronic spreadsheet, this article is for you.  It will help me immensely in the future, and some of you might just become enamored enough with the value of the article to pursue creating a few of the sample spreadsheets yourself.  Once created, they can be copied and tailored to meet your own needs.  Definitely worth a read.  Thank you Pat...

alan

jimbtv's picture
jimbtv

Thanks Alan,

I see the spreadsheet in use often when I visit the BBGA site and when I receive my Bread Lines newsletter. I didn't know that they actually published a piece on how their spreadsheets were created.

I have developed my own spreadsheets that I use now but I will certainly consider their ideas too!

 

Jim

leslieruf's picture
leslieruf

Many thanks Alan for highlighting this again. I will attempt to set this up.

Leslie

bread1965's picture
bread1965

Thanks Alan.. much appreciated!

cgmeyer2's picture
cgmeyer2

thank you alan. this will definitely help me.

claudia

leslieruf's picture
leslieruf

however it is a most frustrating task setting up the spreadsheets. Great in that you need to understand things to make it work.  After initial setup I have found errors and corrected them after reading more carefully the notes.   BUT.... can someone help

In the SD section I get the 1st 2 diagrams. but the the 4th has me stumped with the water in the levain. the article says 56% equating to 0.966 kg. 56% of flour weight is 0.730 kg.  so what does the 56% relate to. my calculation says that 0.966 kg equates to 74.1%.  what have I missed.

in the poolish, the water calculation works but where does the 105% figure come from as poolish is usually 100% hydration - is it a random figure because of the rye and wholewheat?

in diagram 3,the levain calculation works but is the 56% water based on something?

Sorry for the questions, I feel a bit dumb but I can't figure these parts :( and would like to be able to use the spreadsheets.

Leslie

Debra Wink's picture
Debra Wink

In the SD section I get the 1st 2 diagrams. but the the 4th has me stumped with the water in the levain. the article says 56% equating to 0.966 kg. 56% of flour weight is 0.730 kg.  so what does the 56% relate to. my calculation says that 0.966 kg equates to 74.1%.  what have I missed.

Good catch. I think someone just had a wandering eye (it happens), because 0.966 works out to be 56% of 1.724 kg (rounded up), which is the total flour for the liquid yeasted starter, next column over. I get 0.730 for the water as well. That means the water in the final dough should be 2.977 kg if all the other values on that line are correct. I haven't checked them.

in the poolish, the water calculation works but where does the 105% figure come from as poolish is usually 100% hydration - is it a random figure because of the rye and wholewheat?

105% hydration is probably why it's listed as Liquid Yeasted Starter, rather than Poolish.

in diagram 3,the levain calculation works but is the 56% water based on something?

The sourdough starters in all four examples are based on 56% hydration, which is in the typical range for a firm/stiff levain.

Happy Thanksgiving,
dw

Debra Wink's picture
Debra Wink

That means the water in the final dough should be 2.977 kg if all the other values on that line are correct...

...and the weight for the sourdough needs correcting in two places too.   :)

leslieruf's picture
leslieruf

makes me feel heaps better. The challenge is of course to understand how everything is derived and the article has helped a lot.

now I just have to actually apply what I have learnt instead of winging it. 

will go and modify my spreadsheet.

Leslie