The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recipe page/Baker's percentage spreadsheet

  • Pin It
samsara's picture
samsara

Recipe page/Baker's percentage spreadsheet

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 :-)


sBreadsheet screen shot


Dave


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

jeb's picture
jeb

Are you going to upload the sBreadsheet for others to use, too?

samsara's picture
samsara

Anyone can have it, I was just hoping there would be an easy way to put it up so that it could be downloaded without me having to e-mail it directly to each person that wanted to use it (although there may not be that many people that are interested so e-mailing it to each person may not be a big deal).  For some reason I'm drawing a blank on how to do that but if you would like it send me a message with your e-mail and I'll send it to you.


Dave

PMcCool's picture
PMcCool

A couple of other TFL posters have created spreadsheets that you might want to look at.  One by Bill Wraith, and one by dolfs.


 


Paul

samsara's picture
samsara

I tried to use the one by dolfs since it looked like a swiss army knife type solution.  Unfortunately the macros crapped out (I don't have Excel... I use OpenOffice) and thus it wouldn't work on my computer.  I didn't see the one by Bill Wraith before but having looked at his write-up it appears I would have the same macro issues with his. 


My spreadsheet doesn't use any macros so it should be fairly portable across platforms and applications but that also means it is probably a bit less robust.  I've never used macros before (although I understand the basic theory behind them) so there might be some way to get them to work on my computer but I don't know how to at this point. 


Thanks for the info though :-)


 


Dave

LeadDog's picture
LeadDog

You can upload your spreadsheets to EditGrid then anyone on the internet can use them online.  I have my bread spreadsheets hosted there if you want to see how EditGrid works.  http://www.editgrid.com/explore/user/leaddog

samsara's picture
samsara

That is perfect.  Quick and easy sign up and it can actually be used there.  I'm not sure yet if I want to leave it read AND write but we'll see.  For those that are interested here is the link.


http://www.editgrid.com/user/samsara/sBreadsheet_v_.90


Thanks a bunch!


 


Dave

NetherReine's picture
NetherReine

Dave, this spreadsheet is amazing!  This is something I never could have done on my own.  You are very generous to share your hard work - thank you so much!

samsara's picture
samsara

I'm glad someone besides me likes it :-)


I'm still changing/improving it.  I have added a spot for the "original" recipe amounts to be put in so that I can always go back to the original cups, teaspoons, tablespoons, ounces, etc if I have to.  There are a few other changes I have made.  I'm basically making changes as I use it.  When I'm making something I think "It really would be nice to have ____ in the spreadsheet" and I try to make it happen.  If there is something you think is missing just let me know and I'll see what I can do. 


In the future I'm planning on adding a tab to it that does conversions for various things to help me convert volume measurements of various items to grams.  I already have something that does that but it's not ready to go yet.  I also might make something that gives you the nutritional content after you have entered in the number of grams of each ingredient.  It's a spreadsheet so the sky is the limit.


I'm going to let the current version ripen a bit (ha ha ha) before I put a new one up with the current changes I have made.  If enough people are interested maybe I'll post updates here or if just a couple of people are interested I can just send them messages when a new version is up.  I need to have something to tinker with while waiting for dough to rise and watching tv ;-)


Glad you like it... enjoy


 


Dave

ichadwick's picture
ichadwick

Has this ever been updated? Or uploaded as a spreadsheet? I'd like to experiment with it at home and see how it works.

Or are there other spreadsheets that have superseded this one?

Thanks

ichadwick's picture
ichadwick

This online calculator works too, BTW:

https://files.nyu.edu/hc742/public/bakerspercentage.html