This is my first attempt on making a SD bread with rye.

can someone help me with the bakers percentage?

It contains: (2 loaves or 3 medium ones)

500 g wather

400 g rye

500 g AP flour

500 g SD (on rye - used my regular as I do not care)

40 g salt

(and some sirup/oil)

The dough was wery wet - is there any trick on handeling this kind of dough? I use my scraper tool, but think its har to shape the dough.

I kept it in the fridge overnight - allthought the recipe said otherwise - and it turned out great anyways. I made a SandF before going to bed in order to degas the dough. In the morning the lid was popped and i did a SandF again.

Hi,

I'm a newbie who's created an OpenOffice/MSExcel speadsheet for calculating Baker's Percentages.

It calculates ingredients based on the weight of the finished bread desired and displays them in lbs, oz, gms, cups, tblsps, and tsps.

If you'd like to try it, use it, critique it, whatever send me a message.

Jack

How about an understandable recipe for "Japanese Style White Sandwich Breadread"  I have no idea how to convert quickly. The bread looks wonderful.

I found an awesome scale for baking!

http://www.fgpizza.com/store/page4.html

Only $44.99 for all the features a baker needs.

Watch this video to see what I mean.

<object width="640" height="385"><param name="movie" value="http://www.youtube.com/v/BfprIgoqkf0&rel=0&border=1&color1=0x2b405b&color2=0x6b8ab6&hl=en_US&feature=player_embedded&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowScriptAccess" value="always"></param><embed src="http://www.youtube.com/v/BfprIgoqkf0&rel=0&border=1&color1=0x2b405b&color2=0x6b8ab6&hl=en_US&feature=player_embedded&fs=1" type="application/x-shockwave-flash" allowfullscreen="true" allowScriptAccess="always" width="640" height="385"></embed></object>

I have tinkered around and created a spreadsheet for myself that is sort of a recipe, sort of a baking log, and an ingredient/baker's percentage calculator all in one.  It has a place to list the ingredient names and then you can input the weight of each item in grams (you will have to do those conversions yourself until I have worked on that part of it) and it will calculate the baker's percentage for you. Or... if you only have the baker's percentage numbers you can enter those in and tell it how much flour you want to use or how much you want the final dough to weigh and it will tell you how much of each ingredient to use.  It will even work for a preferment (that's the correct term right?) although you have to be a little tricky to get it to tell you the weights for the preferment ingredients from just the baker's percentage (although it can be done fairly easily). 

There is also a fair bit of space for taking notes and if you can print double sided then it will give you lines for notes on the back too.  What I am doing is entering everything in on the computer, printing it out (landscape), and then I put the printed page into a plastic three ring binder sleeve to protect it and have a way to keep my recipes in one spot in a binder. I take handwritten notes on it each time I make that recipe to document what I did (right or wrong) and just print out more "notes" pages when I need them (Ok I haven't done that yet but once I've baked enough times I will).

There doesn't seem to be a way to host a file like this on here but if anyone knows how or where I can put it up for others to use please let me know.  I would also be glad to have others use this and poke holes in it and (nicely) tell me where/how it is messed up.  I've tried to make sure that it works correctly but I'm pretty much a babe in the woods in the baking world so something that makes absolutely no sense at all wouldn't necessarily raise a warning flag for me ;-)

I call it my sBreadsheet :-)

Dave

P.S. I think I am putting this in the right place but not completely sure.