The Fresh Loaf - Baker's spreadsheet
http://www.thefreshloaf.com/keyword/baker039s-spreadsheet
enNeed help with baker's math in spreadsheet!
http://www.thefreshloaf.com/node/16096/need-help-baker039s-math-spreadsheet
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>Need help with baker's math in spreadsheet!</h2></div></div></div><div class="field field-name-submitted-by field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even">Submitted by <span class="username">dmsnyder</span> on February 4, 2010 - 11:16pm.</div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p></p><p>I am building a spreadsheet to help me develop formulas for breads. I'm gaining a much better understanding of baker's math in this process. However, I am getting some discrepancies in my calculations that I just can't seem to understand. I'm looking for help.</p>
<p>As an exercise, I'm working with a dough with the following parameters:</p>
<p><img src="http://www.thefreshloaf.com//files/u5218/Query_html_m69b0930b.gif" border="0" width="392" height="203" /></p>
<p> </p>
<p>My spreadsheet calculates the amount of levain I need and how I should feed it. Another part of the spreadsheet calculates the amounts needed of each ingredient, including the levain. These two calculations of the levain amount are yielding different answers. I can't figure out why. </p>
<p><img src="http://www.thefreshloaf.com//files/u5218/Query_html_m5bbe798.gif" border="0" width="330" height="311" /></p>
<p>Can anyone explain why the Final Dough says I need 210.53 gms of levain, while the Levain calculations says I need 240 gms of levain?</p>
<p>Thanks in advance.</p>
<p>David</p>
<p> </p></div></div></div>Fri, 05 Feb 2010 07:16:01 +0000dmsnyder16096 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/16096/need-help-baker039s-math-spreadsheet#commentsexcel spreadsheet
http://www.thefreshloaf.com/node/15713/excel-spreadsheet
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>excel spreadsheet</h2></div></div></div><div class="field field-name-submitted-by field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even">Submitted by <span class="username">Doc Tracy</span> on January 19, 2010 - 6:36pm.</div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p></p><p>Please let me know if you don't get your spreadsheet as requested. I sent out all requests and one was returned undeliverable. I'm not sure who's it was as I deleted messages while I was sending. Sounds like those who have tried it so far say it's working properly.</p>
<p>I would post the attachment here but I have no idea how to do that.</p>
<p>Tracy</p></div></div></div>Wed, 20 Jan 2010 02:36:31 +0000Doc Tracy15713 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/15713/excel-spreadsheet#commentsBaker's percentage Spreadsheet
http://www.thefreshloaf.com/node/15704/baker039s-percentage-spreadsheet
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>Baker's percentage Spreadsheet</h2></div></div></div><div class="field field-name-submitted-by field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even">Submitted by <span class="username">Doc Tracy</span> on January 19, 2010 - 2:06pm.</div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p></p><p>My wonderful engineering husband was watching me do calculations by hand yesterday. He does everything on the computer. Anyway, he was kind enough to write a small program on an excel spreadsheet that does my calculations for me. I can share it with anyone that would like, if you'd like to send me a message for a request. It's so simple! You can input the total amount of either dough or flour that you want and the percent of the different ingredients, the calculator will fill in the number of grams for each ingredient for you.</p>
<p>Say you have the baker's percentage for something out of Hamelman's Bread, which gives you the percentage and for some crazy reason has the metric for "36" loaves, US measurements and volumes for the home baker and still gives me the amount for "3" loaves which is too much. I want to bake only one loaf. So, I fill in the amount of dough, say for sake of this exercise 1,000 grams. Fill in the percentages of each ingredient and I know exactly how much I need, in grams to use. It is so slick!</p>
<p>No more conversion charts for me!</p></div></div></div>Tue, 19 Jan 2010 22:06:13 +0000Doc Tracy15704 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/15704/baker039s-percentage-spreadsheet#comments