The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts

Techy question

justkeepswimming's picture
justkeepswimming

Techy question

Alfanso, apologies in advance, I downloaded the photo below from your CB info because I needed an example.

I am curious how veteran TFL'rs create things like the image below. Is this from an app? A spreadsheet? And after you enter your info, how do you create the image that gets inserted here? Not sure I would actually do that as often, simply because loading photos via my phone is kind of a pain, lol. Still, it looks very useful for making notes. 

Thanks in advance!

Mary

alfanso's picture
alfanso

and will only take JPEGs and one other picture-like format.  I capture the spreadsheet lines I want, as a picture (Command-shift-4 on a Mac), then upload that to my photos file within TFL.

The format a lot of folks on TFL follow is from the BBGA standardized format.   If you go to https://www.bbga.org/files/2009FormulaFormattingSINGLES.pdf, it will take you to a newsletter from a dozen years ago which has a detailed walkthrough to create these.

I think I'm answering your question.

Edited on Mar 25.  I removed an incorrect assumption regarding BBGA usage by Dan & Benny.  My mistake and my apologies.

HeiHei29er's picture
HeiHei29er

Here's a link to a Google sheet that you can use.  You'll need to copy it to your Google drive so you become the owner of your version and can then edit it.

It follows the BBGA  format pretty closely.  Start by entering the total flour weight in the yellow cell and then input the percentages of each ingredient in the total formula column (Column B).  Enter in the levain information (if using one), and the spreadsheet will calculate the final dough.

Let me know if you try it and have any questions.

Recipe Spreadsheet

justkeepswimming's picture
justkeepswimming

Got it, thank you both!

Our Crumb's picture
Our Crumb

On this subject, I’ve always wondered how David Snyder prepared and incorporated his formulae into his posts. Very tidy, lucid and uniformly formatted tables from one post to the next. Not bitmapped since text is selectable.  

While Floyd is justifiably laissez faire about many and such things, it might be handy to have a general purpose or BBGA oriented table tool in TFL.  Or even (dream on) one the creates downloadable functional spreadsheets. 

Tom

phaz's picture
phaz

Search tfl for phazulator. It's not a dream, just the result of not hitting golf balls for a month or 2. Enjoy! 

Our Crumb's picture
Our Crumb

Phaz - Not sure I see how your .xlsx solves the problem of incorporating non-bitmapped, nicely formated bread formula tables in TFL entries.  Indeed, yours does seem to be a tidy -- and I assume fully functional -- bakers' math calculator.  But how exactly does it help bakers drop their formula tables into TFL? 

Apology in advance: Wouldn't be the first time I'm missing something obvious.

Tom

mwilson's picture
mwilson

Hi Tom,

I too once wondered how D.Snyder got those neat tables in a post, but with a little web coding knowledge it is actually quite easy and copy-pasting a table in from Word or Excel seems to work well enough.

In recent times, I have gone one step further and have been embedding my spreadsheets... see this post for an example. It's live, it's editable and downloadable! I think I am only one who has taken opportunity of all the technology available!

I have even embedded PDF's. All thanks to the <IFRAME>


Michael

mwilson's picture
mwilson

Of course the source location must support hotlinking.

Our Crumb's picture
Our Crumb

I don't see anything in your PDF embed example.  But you're right:  Copy/Pasting tables from Excel into emails (I use Thunderbird) works very well.  They aren't functional but they look very nice.  I need to try that into a TFL composition window.  No time like the present:

   40% WW CY Hot Cross Buns  
Enter Total Dough Weight >   1100Hydration check (liquids / flour)53%
IngredientsTOTAL FORMULAFINAL DOUGH
%grIngredientsgr
Total Flour100%540Total Flour405
AP Flour 60%324AP Flour324
Hard White WW Flour40%216Hard White WW Flour216
Milk53%286Milk286
Butter16%86Butter86
Light Brown Sugar9%50Light Brown Sugar50
Eggs (save 1 white for wash)22%119Eggs119
Salt1.85%10Salt10
Yeast1.15%6Yeast6
Cinnamon0.05%0.27Cinnamon0.27
Allspice0.12%0.65Allspice0.65
Nutmeg0.12%0.65Nutmeg0.65
Dough Subtotal203.6%1100 1100
Mixed Peel59%200Mixed Peel200
Currants59%200Currants200
Fruit Subtotal 400 400
Total including fruit324.9%1500 1500

 Interesting.  Not perfect, but not bitmapped.  With a little tweaking of the format within Excel, this will probably work.

Thanks Michael.

Tom

 

mwilson's picture
mwilson

Looks like this for me..

Our Crumb's picture
Our Crumb

Wow, thanks Michael.  Time for a little iframe study.  Long time since I acquired any HTML skills -- most down the forgetory drain by now.  But if this is The Way, then it's probably worth sharing more broadly across TFL.

Soon,

Tom

phaz's picture
phaz

You missed nothing, i missed something! Before coffee that's the norm with me. That spread was just something that came from boredom and seeing a lot of things that were called bread calculators, but were not very useful or user friendly. What you're looking for is something i won't touch. I'd leave it to Floyd! Enjoy!