The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New tool in “The Bread Baker’s Toolbox” ready to go

ArtisanGeek's picture

New tool in “The Bread Baker’s Toolbox” ready to go

As promised, I have added another tool to my "Bread Baker's Toolbox" for anyone to use. I call this one "The Custom Batch Formula Tool". You use this one when you have a bread formula with the ingredient quantities already specified by weight and you want to create a custom batch size. The software does the math, calculating the Baker's Percentages and displaying the results for your custom batch in both grams and ounces (US). I chose these units because they are the most common used in bread formulas by the home baker. Some large batch formulas will use pound (lbs.) and fractions of pounds. This is simple enough to solve; If you want a custom batch for 5  pounds so you can have 5 one pound loaves, just multiply 5 x 16 to determine total ounces for your custom batch. Anyway, I've put this tool through the paces...its very fast and accurate. Sometimes the final dough weight will equal 699 ounces when you specified 700...this is because each ingredient is rounded to 1/100 of and ounce or 1/100 of a gram. (you don't want to work with numbers that look like this: 234.34453040304004). Give it a try and let me know if you have any questions or suggestions for improvements. Trust me, I can take the critical comments. As a software developer, I know that the product is never good enough for everybody and I can live with that....I just do my best:) Go to and follow the link. You can now choose between the Volume Conversion Formula  Tool and this new Custom Batch Formula Tool.

Custom Batch Formula Tool


jeburrows's picture

Several Breads that I make use more the three flours, perhaps a way to add more would be useful.

belle's picture

Hi ...just want to say thank you to the genius who devised this tool...question for you...I am often challenged with converting grams to cups...and ml to ounces...can this tool help with this conversion?

TeaIV's picture

very neat! thanks for that!



monzy's picture


Nice going, keeping it simple yet effective. I look forward to testing it. 

nova's picture

Artisan lucky we are to have such diversely talented bakers on this blog!  Will let U know how it works.  I work almost exclusively in grams for small weights and then go to pounds for total doughs, etc.  Worked in metric for years as a chemist and can't give it up!  Kudos...


asicign's picture



I've worked as a chemist (and as a programer)... just curious why you switch to pounds for larger weights.  Metric is so much easier when you have to some math.

nova's picture

Unfortunately, many formulas in books use lbs and ounces...I usually am following their suit.  As a matter of fact, if I am working within my own creations or modified formulas, I am always thinking in grams, or I am consistent within my own mindset....Jeffrey Hamelman's book is an example of all formulas in ounces and pounds...I am having to convert back and forth a lot...keeps my brain limber!