my bread calculator
Greetings:
I know there are plenty of calculators and spreadsheets out there, but I wanted to share the one I use most often. You tell the basic parameters of your dough and it spits out the measurements: http://bit.ly/oyuT7Z
Greetings:
I know there are plenty of calculators and spreadsheets out there, but I wanted to share the one I use most often. You tell the basic parameters of your dough and it spits out the measurements: http://bit.ly/oyuT7Z
In response to hearing people ask recipe-related questions I have created a
chart that graphs all baked goods (cookies, cakes, muffins, etc) using three numbers. The chart is easy to understand There is some math behind it so I automated everything with a web application called Caked-Face Menace.
When baking with any type of starter/levain/biga, it seems pretty important to know the final dough hydration of a recipe, as that is a much better way to gauge the feel of the dough than just the base hydration. (especially when a large amount of starter is used)
Of course, if the hydration of the starter matches the hydration of the dough recipe, there's no need to calculate. But usually this is not the case...
I am building a spreadsheet to help me develop formulas for breads. I'm gaining a much better understanding of baker's math in this process. However, I am getting some discrepancies in my calculations that I just can't seem to understand. I'm looking for help.
As an exercise, I'm working with a dough with the following parameters:
From time to time I read posts with questions like this:
"I want to use 435 grams of starter at 70% hydration in a bread dough formula that calls for 500 grams of flour at 60% hydration. How do I figure out how much flour and water I need to add in order to meet that requirement?"
Here's a primer that should alleviate the headache you might normally experience trying to figure it out.
Ok, so I'm pretty good at math. I had to get by to get through graduate and medical school. But, I'm seeing recipes with 448.5% of total ingredients? How does that work? Also, how do you figure out the hydration of your starter? What is the difference between a levain and starter as far as the percentage in hydration? Can I convert a starter to a levain? How do I figure the amount of water/ flour used by my starter or levain when making a recipe if the recipe is not properly done with percentages?
Are there any "rules of thumb" for the ratio/relationship of bulk fermentation time to final proofing times?
For fast, straight doughs, I've generally found that the amount of time needed for the final proof is about half as long as for the initial bulk fermentation. Now that I'm experimenting with the "yeast and time equation" to convert recipes to slow ripened ones, I'm beginning to wonder about this relationship. If I convert a recipe to a 12 hour bulk fermentation, does that mean that I should plan on a 6 hour final proof?
I put together an Excel workbook for working with bread formulas. Although there are other similar tools on this site, this one has some nice additional features. Let's say you have a formula for a sourdough bread, but you want to make a couple changes. First, you want to add 10% spelt flour, you want to up the hydration from 65% to 68%, change the salt form 1.8 to 2%, reduce the dough yield from 3.5 pounds to 3.0 pounds, and increase the percent of pre-fermented flour from 15-20%.