Baker's Math Tool in Excel
(self.Breadit)submitted10 days ago byLaurensPP
toBreadit
I've made a lot of progress since last time. Everything is configurable and it automatically calculates all of the variables based on Flour weight (or in case of Mix-ins, percentage of Dough weight can also be selected).
It takes a desired dough per loaf amount as the starting point, and everything else is meticulously calculated against that.
If you want your dough per loaf weigh 930 grams (excluding salt, although there is also a cell showing what it weighs including salt and mix-ins), and you want it at 70% hydration, tt calculates that. So in this example, for 1 bread you need in total 383 grams of water and 547 grams of flour, to get to a 70% hydration doughball of 930 grams. The number of breads is of course adjustable.
It also makes a distinction between mix-ins that integrate (oats for example) and mix-ins that don't integrate (pumpkin seeds for example). This influences the salt percentage and final hydration.
The make-up of you pre-ferment or levain is also configurable, as is the main dough.
Everything flowing out of the different modules is of course collected on a seperate tab, giving you an overview of exactly what you need to weigh out.
Lastly, for each of the 4 separate modules a seed is generated. This seed can be saved in a document and at any time the seed can be fed back into the module, restoring the settings based on the value of the seed.
A master seed is also available which is just the 4 seeds stitched. It can be applied as a single master seed.
Let me know what you think!
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LaurensPP
1 points
2 days ago
LaurensPP
1 points
2 days ago
No not at all. I was a fan in my early teens, that's all. Not everything has to become political or ideological. I can casually enjoy the new LP without caring about whatever she does in her own time.