December 13, 2016 - 7:47am
Calculator
Recalculate any recipe to your desired dough weight.
Enter the required dough weight in the top left hand box. Below it fill in the recipe you wish to convert. Click on the calculate button. Voila! Your new converted recipe appears on the right.
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That's a really useful thing; thanks for posting! I prefer my own spreadsheets because I can print a table for each kind of bread that shows the amounts for 1, 2, 4 or 6 loaves, plus an additional column where I can put in any number for a batch size (e.g. 9) and it will calculate all the ingredient weights. But if you're only doing one recipe at one target weight this is ideal!
Plus there isn't really a place for a pre-ferment. Sure, you can put it as an ingredient, but there is nothing to calculate the hydration of the final dough, etc. But it is a nice calculator to play around with. Excel is your friend.
I think it can easily be done. Many recipes give a starter amount and a starter build. Simply use the calculator with the main recipe including the starter, as a single ingredient, to find out the new weight. Then type in the new starter weight against the old starter build.
For someone like me who bakes one loaf a week. lots of lovely recipes out there and sometimes a pain to recalculate. Good to have if one is not so proficient with Excel and formulas.
I hadn't thought of the idea.. but plugging in the number of loaves you want is a great way to set up your spreadsheet! - Ok.. i put this in the wrong place.. it was in reply to "lazy loafer's comment"..
Abe - I like the site.. thanks!
Sounds like a great idea but I'd need a tutorial.
Glad you like it. Thought it'd come in handy.
That looks great!
Makes me want to bake a loaf just to try it out.