Ingredient List for TFL Bakers

A previous blog:
http://www.thefreshloaf.com/node/22562/sourdough-crackers

If you are one of the TFL members already on my Applications list, new application was already sent to you. If you are not on that list, and could use a free spreadsheet calculator for determining the Calories, Grams, and Ounces for the amounts you enter on any of 155 existing ingredients entries, as well as the option for you to edit the existing information, and space for you to add to the list in any of the 45 remaining blank slots, then you might want to look at the sample PDF file, which I placed on Google Doc:https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B_MScoZfDZkwNTI4NWJjOWMtNzQwZS00YWU1LWJlZWQtMGZiN2I0Njg0ZWU0&hl=en

I generate many programs for my own needs. If they seem like others might find them of use, I have been placing them in Public Domain and sending copies to those that have previously requests any of those that I have given copies to in the past.

If, after looking at the PDF example of the spreadsheet, and if you have Open-Office, or Excel, then I will e-mail you copies, if you request them. To do so, simply e-mail me with " TFL Apps " as the Subject Line. That is all you need do, I will e-mail you copies, and add you to the list. The list is only for these free applications, and updates, etc. I maintain the list myself and for no other purpose. I will also remove your name at anytime request me to do so, with no reason necessary to be given.

You can e-mail me at:
Ron@ronray.us

Does anyone know of an Excel spreadsheet type translation program that will turn a standard (American-style) volumetric recipe into a gram weight recipe? Being unable to find one, I have been working on a simple version: a spreadsheet that translates the whole recipe at once. Most conversion systems i've seen on the internet work on a one-ingredient-at-a-time basis; i like being able to translate the whole recipe at one fell swoop..

I was looking through an older post on sourdough by JMonkey that mentioned a spreadsheet that Floyd developed for downloading. My Firefox browser opened up a small window that indicated it needed Excel for the download. I don't have Excel but I have heard about Open Office and thought that someone here on TFL just might know if this freeware would be able to handle the download and save it in an intelligible manner for me. I have the hard drive space so that problem is resolved but I need to know if that's the answer or should I be looking elsewhere?

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.

I have made a simple little 1 sheet spreadsheet to scale recipes easily. I have attached comments to certain cells in the spreadsheet to explain how it works. If anyone is interested, I saved it in Excel 2003 format. If you are interested in obtaining a copy of this spreadsheet, email me and I will send you a copy. It is only 25 kb in size.

If you see a problem with it, let me know and I will correct it.

 --Gordon in TX--