Exel program to calculate actual weight requirements base on baker's percentages

I think someone posted one at some point, but in reality it takes just a few minutes to make your own and adapt it to your specific requirements. Personally, I put every recipe I use in excel.

I have several variation of formula/recipes spreadsheets that I fine extremely useful. I have Excel, but prefer doing them in Sun Microsystem's free spreadsheet program.

I don't know if that particular spreadsheet exists.  I have built several Excel spreadsheets for bread, but usually I'm inputting weight or volumes of ingredients and determining weights of ingredients and/or percentages.

I much prefer weights, so if I want to make a recipe where volumes are given, I'll convert to weights using my densities and see if the percent hydration makes sense and adjust liquids accordingly.  I also have starter components inputed to allow conversion between stiff and liquid starters.

I have three spreadsheets online that you can use if you like them.  They are located here.

I use all sorts of spreadsheets for my bread formulas.  I keep it simple, though - I just change the numbers in red (how much white baguette bread I want to make) here, and the ingredient weights all get sorted out for me.  It makes experimenting with juggling the ratios easy, too.

It's time I chime in, I have a different version which is not a Spreadsheet, but a web application located at

http://www.whatsthesequency.com/cakey.php

I am still testing everything, but it is easy to use