The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cost only spreadsheet

Royall Clark's picture
Royall Clark

Cost only spreadsheet

Hi all,


I did a search of the archives but didn't find what I was looking for. I would like a spreadsheet to calculate the cost of ingredients going into my bread. More and more people are asking me to bake an "extra loaf" for them when I bake. I just don't know what to charge them. Here in the islands ingredients can get spendy and would like quick way to know what the cost for the ingredients are for a given loaf.

I tried to make my own Excel sheet but have forgotten too much of Excel to do it. If you have a simple program to sell or share, or know where I can get something like this, I'd greatly appreciate it!




LindyD's picture

Hamelman has a page on computing batch cost at page 386 of Bread.  It's a simple approach that can easily be done on paper.

Google came up with software, but it was $399.  

jj1109's picture

... that I can send you. It requires some input from you (eg. prices that you pay for your products) but if you've used excel in the past you should be able to get it :)

message me your email!

Boule Miche's picture
Boule Miche


Please could you send me your spreadsheet?

Thanks in advance!


Daisy_A's picture

Hi Royall,

I have found LeadDog's spreadsheets very helpful. He has devised one with a column to work out the cost of ingredients for each loaf. It is posted on this thread and is available online at

I just flag this up in case it helps, but obviously LeadDog will be far better able to explain this further and let you know if he has anything else to help.

Happy baking!  Daisy_A


Daisy_A's picture

Hi LeadDog,

Just to say thank you for the spreadsheets that you have devised and circulated.

The first I downloaded was on working out the baker's maths for an individual loaf. As a beginner it helped me make a real breakthrough in working out why flour was 100%, the likely hydration of a given dough, final dough weight and most importantly how to scale the amounts of ingredients up and down without faltering over the maths.

I am beginning to learn how to do hydration 'manually' now but using a spreadsheet really took the initial fear of the maths away. I'm just moving on now to the one I've recommended to Royall to help me work out the hydrations in the different stages of a sourdough build.

Many thanks!  Daisy_A

flournwater's picture

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Royall Clark's picture
Royall Clark

Thanks to everybody! I sent out my email to a few of you and hope to hear from you soon!!


hilo_kawika's picture

Hi Royall,

An additional expense for you to think of would be the cost of running the oven during your baking.  Typical energy usage for a convection oven running for an hour or so at 325 F is about 1.4 Kwatts.  So I'd reckon higher temperatures might be more on the order of 1.6 - 1.7 Kwatts for the same time period. 

Looking at your local electric bill to see your average charge per Kwh (the number of Kwatts used per hour) will quickly allow you to get an estimate of running the oven for an hour.  Rates on the Mainland are often much lower than here in Hawaii. 

Calling Helco (808 969 6999) would also be an alternative if you can't find the electric bills and want a cost estimate.


Dave Hurd, Hilo, Hawaii

Royall Clark's picture
Royall Clark

Good morning Dave,


Yeah, with electricity at about 35 cents per KW here on the island it can and dose add up fast! I'm kinda lucky that my oven is propane. One of my 100# tanks (23 gallons) will last me about 5 months and is about $95 bucks to fill. That's using it for cooking, clothes drier, and a gas fired instant hot water heater. I may be going longer on a tank now, as I've put up a clothesline out on the lanai to help on the gas and electric bills. I couldn't afford to operate an electric range for all the bread baking I do! By the way Dave, love the bannetons that you found! I've used them many times making several rye boules and a few boules of lavender bread.