The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recipe Convertor

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Recipe Convertor

I haven't had a chance to document this much. Play with it. You'll figure it out.
Better documentation to come soon.

Comments

sugarcreations's picture
sugarcreations

 Floyd this is great especially since I am a rookie at this stuff.

http://sugarwerks.myikonboard.com

Rick2u's picture
Rick2u

Floyd I noticed that you were using about 114 grams per cup of flour rather than the 125 used in many conversions. is that your choice?

To do it right, do it yourself.

jm_chng's picture
jm_chng

This really underlines the inadequacy of converting cups to weight. No offence to Floyd. I do it all the time you have to. but what is a cup of flour? What flour? You have to plumb for some figure. I get 155 in my kitchen with Bread flour. I was told it should be 120g. It is what it is, Floyd had to pick some figure so I guess he chose the figure that he got when he weighed a cup of flour. I suspect that Floyd has used 120 or 125 and rounded rather than anything else.

Jim

sonofYah's picture
sonofYah

This is one of the biggest problelms that a 'professional' baker has in scaling their recipes. Especially when trying to convert new recipes that are in the cups/tsp. form. Add to that the fact that 1 teaspoon of Kosher salt weighs quite a bit different than 1 tsp of table salt. Enough so that, when you scale your recipe up significantly, you have a problem. The larger the scale up, the bigger the problem.

Then there is the fact that 1 cup of AP flour scooped into the measuring cup with a spoon and leveled weighs different than dipping the cup into the flour container method.  Reminds me of when I worked in the little scratch bakery back in Indiana. The Mexican baker had all the recipes in his head. He would tell me he needed 2 gallons of water, 5 ounces of this, 8 ounces of another ingredient, etc. Then he would say I need x# of scoops of flour. ARGHHHHH. He had 40 years of experience to tell him how to scoop the flour so the dough would feel right. But I was an apprentice.

There are two tools that I have found very helpful in this area of ingredient weights. It helps to have a standard to go by. One is the USDA's SR18 database of foods and nutrients. It is a free nutritional database. Here is the link:

http://www.nal.usda.gov/fnic/foodcomp/Data/SR18/dnload/sr18nld.html

Another program I found just the other day is CalorieKing Nutrition and Exercise Manager. This is a vendor program. To license it costs $45. I am not real familiar with this program yet. It seems like it will be worth the $45 for me and my wife. She is diabetic and has hypertension. It should help us eat healthier. The link for this program is:

http://www.calorieking.com/software/

An alternate site can be accessed at:

http://www.download.com/CalorieKing-Diet-Nutrition-and-Exercise-Manager/3000-2129_4-10256565.html

This Recipe convertor is a handy tool. Thanks Floyd. I have an Excel spreadsheet that has all my bread recipes in it. All I have to do is tell it how many of each type of bread I need and it automatically scales my formulas for me. I might be able to make a single sheet file and upload it if anyone is interested. I can't let my full updated spreadsheet out. It is linked to several different files that tell me how much each loaf of bread costs me. Sorry.

At least I have the recipes and the costing software ready for my bakery. HEHE

--Gordon--

rvtenor's picture
rvtenor

Hi Gordon,


I'm new here.  Did you ever make a single-sheet Excel file available?


Thanks,


Richard

Floydm's picture
Floydm

It has been so long since I worked on this I had to look at my code to figure out what I was doing. I estimated that a cup of flour is 50% of the density of water. Where did I get that figure from? I have no recollection...

Sam49's picture
Sam49

P Reinhart, like many others, encourages baking by weight.  On p 28 of BBA, Reinhart gives conversions from volume to weight for many ingredients. 


For bread flour and regular WW flour he uses 4.5 ounces to the cup.  At 28.4 g per ounce, this would be 128 g per cup.  This is what I use when I convert recipes.


I've had good results with this.  As always sometimes one has to add a bit more flour or water due to characteristics of the flour or the humidity.


Sam

Rick2u's picture
Rick2u

Hi Jim. I have been reading up on it and have found that depending on your climate your flour can have a varience of about 10%. Or if it is compacted it can also show a heavier weight per cup. I was using 134 grams as a cup until I tested my dry measuring cup by weighing it filled with water to the brim. The tare weight came in at 240 grams. Whe weight of water per 8 oz is 224 grams, a 9.3% error in the cup size. I now use 125 grams per cup. Also the USA have a different weights and measurment system than we do here in Canada, so that is another concideration when looking at a recipe with larger volumes. 

To do it right, do it yourself.

Moriah's picture
Moriah

Recipe Convertor 


I could kiss you!

collie's picture
collie

OK ... I'm playing with it ... the converter ... and as a novice bread maker I have to tell you the converter is still a puzzle.


 


I'm looking at Jason's ciabatta recipe which is:


500g bread flour 
475g (~2 cups) water
2 tsp. yeast 
15g salt


Maybe you can help me figure out how to use the converter. I thought I'd be able to type in 500g and find out how many cups of flour to use, but instead I find that I need to choose large loaves, small loaves, etc. And when I choose large loaves, I find 517 g of flour vs 500g. I find 377g water vs Jason's 475g, and so on. 


I'm probably wrong, but the converter seems to be a recipe in itself ???


Any ideas on where to find a converter for the recipes, that is, how to go from 500g to cups? (oh yes, I've read all the comments here about how all of this can vary, but I don't have a scale yet so having to rely on the cups for now).

Keith Sherwin's picture
Keith Sherwin

Hi All, Not trying to hijack this thread Floyd, but thought this might be the best place to put this.

I am trying to develop a Windows Based Software program that scales recipes based on percentages. And after looking at Floyds calculator, I got some more nice ideas.

I have, mostly, completed a calculator for Pizza and now am looking at doing one for Bread.

Being pretty new to the "Artisan" bread scene as well as percentages and never having done any Sourdough, I especially need HELP with that - as well as ideas about how it would work best. I won't please everyone, but I will try to make it as user friendly as possible.

So, what I need is a few beta testers for both the pizza and the bread software - eventually, I will combine the Pizza Calc in with the bread - in fact, the bread was derived from the Pizza Calc.

For Round One, I would like about 5 folks as Beta Testers initially.
I certainly need 2 Sourdough bakers, a couple of Artisan bakers all relatively computer literate and one that is not too great with computers. I would like at least one Metric person in the group.

After Round One, I would like to increase the size of the group to 10 or 15, using the same criteria.

Oh, it will really help if you can guess what I really was trying to do with the part that doesn't work right :-)))) . 

I could certainly use some suggestions from the beta testers as well I would like to hear what others would like in the software.

I don't really plan on selling this, it will be more of a give away BUT, if branded with a business, I would like to get something.

SO, IF you are interested in being a Beta Tester, send me a PM with your skill level and the type of baking you do.

Hope there is some interest in this.

Keith