The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New to Baking

PercentBaker's picture
PercentBaker

New to Baking

Hello everyone,

I have followed the site for a short time and I have gained lots of tips from reading over some of the topics. I just started baking my own bread. In my own efforts to learn how to bake properly I have programmed a calculator of sorts to help me determine yields and confirm dough types (from Kalanty's text) and I am at the point that I would like some opinions on what would make a good home-baking calculator. To be clear I'm not selling anything and currently have no plans to sell, the calculator has been my way of learning some of the basics of baking. 

Aside from: adjusting a formulas into recipe weights, calculating yeast conversions, converting grams or ounces of salt and yeast to tea or tablespoons, or figuring out how much flour and water to remove when doing a Yudane or Tangzhong what else might be genuinely useful? 

Thanks for having such an informative community! 

DanAyo's picture
DanAyo

I have read your post a number of times, but I’m not sure exactly what you are looking for. I think that bakers who build their own spreadsheets add features as the need arises. If you have a particular feature that you’d like to incorporate, we may be able to help.

In my quest for the perfect spreadsheet, many bakers have shared theirs with me. Just ask, and you shall receive.

If you want to see my sheet, send me your email via Personal Message.

If you want a certain feature, let us know.

Danny

julie99nl's picture
julie99nl

My spreadsheet also has timetables, cost calculations and water temperature calculation, 3 step levain build, and for a couple of recipes I've added tangzhong calculations.

The timetables allow me to plan and organize my day better. I work from home so the hands on of breadbaking needs to fit in between other tasks and chores. Ultimately my spreadsheet (which I can not share as much of it came from a friend) is built with the idea for use in a professional bakery.