Eric Abrahamsen wrote:
>> Thanks for the tips! Should have known there would be plenty of these
>> online already... I'll alter this to make it a bit more user-friendly,
>> and probably add a "printable version" – that's something I'd find
>> very useful as well. I'll repost when I've got another version.
>
> New version's up, now you can add annotations when you've got a recipe
> you like, and download it as a text file for record-keeping – that
> seemed a little more flexible than a printable screen version.
> http://thenightkitchen.net/sourdough/
>
> E


Doesn't work for me. I want to make 2 loaves of bread each
weighing 12 ounces, or maybe 1.5 lbs. I want to use a hydration
that will give me the proper result for say French or White or
Ciabatta. That is my input. What you suggest is the output I
want except for the hydration. I have a spreadsheet that does
that, but it is not a straightforward calculation. You try.

John Andrews, Knoxville, Tennessee