New to Baking
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!