beta spreadsheet calculator for sourdough recipes
spreadsheet to calculate quantities + some time and temperature for
sourdough by poolish, innoculation and firm dough sorry, only metric units (but with Fahrenheit temperature conversion) http://www.myplot.org/oven/bake_calc2.xls or http://www.myplot.org/oven/bake_calc.zip the figures in bold/red can be altered, the rest should calculate automatically. Some areas are better tested than others, for example the temperature calculator on the inoculation method (which could be used for the 'no knead' method) seems to give pretty good indication of the dough temperature, at least directly after mixing. But not so confident with timing there, though it does try originally to take account both of inoculation percentage and dough temperature. note all percentages need to be entered as decimal fractions where 1=100% the percentage of your mother starter can be changed at the top of the sheet and this will alter this figure in all three of the formulas the second sheet gives some formulas from Peter Reinhart's Crust and Crumb basically because I wanted to calculate the real hydration percentages for his recipes for ciabatta and 'rustic' (results to the right). The initial figures saved in the firm starter on the first sheet are from Crust and Crumb for Pain au Levian. will be pleased to get any feedback or/and results using this laters andy forbes ps originally inspired by finding some other examples http://www.sourdoughhome.com/downloads.html#converter and http://heatkit.com/html/sourcalc.htm - but not happy with them http://www.thefreshloaf.com/node/1374 is good but it seems to fail with less than 2 intermediate builds and salt seems very high to me + not totally happy with layout |
beta spreadsheet calculator for sourdough recipes
Andy, I'll write off list if I can.
Jim |
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