![]() In the case of yeast where 2 grams may called for using ounces instead would equate to 1/14 of an ounce. For example, an ounce by weight contains 28 (rounded off) grams. ![]() Grams break down into much smaller units. Over the years, I've slowly settled on the above format with input and advice from the Bread Baker's Guild of America and other bakers.I wished Hamelman would have used grams instead of ounces. Gosh, there are just so many ways to make these baking spreadsheets. Look for the “ Master w/ starter” sheet and use that. If in your baking you tend to use a larger percentage of starter, or you want to skip making a levain, I have a sheet that does take the Starter flour and water into account. However, to make things easier, I treat the Starter as a single ingredient because I end up using such a small amount of starter anyway (which is used to make a levain). To be completely correct, the flour and water in the starter should be accounted for in this recipe. With my most basic formula, the one you see above, you'll notice the Starter is treated as a single ingredient. (Sorry, it's a bit cluttered!) Why isn't the starter flour and water accounted for? Member baking spreadsheet exampleĬlick on the image below to see a higher resolution version for easier reading. This essentially changes the amount of pre-fermented flour in the recipe, which adjusts the levain in the final dough. If you want to change the amount of levain in the recipe, adjust the PFF % box above the Levain column. That is because it's not intended to be edited. Notice that the Levain percentage is not in yellow. So in the example below, we're baking 4 loaves, each of which is 925 grams, resulting in a Total Dough Weight of 3700 grams (this is the total weight of the dough before baking). The next row, Divide, is also yellow and expects the weight of each unit. ![]() For example, the Quantity box below is yellow and expects a number that says how many units you desire. Inputs (what you should change)Īll boxes tinted in yellow are inputs. Note that the percentage total for Total Formula will always be over 100% (it's the sum of all the percentages of ingredients in the recipe). The last row in the spreadsheet shows the totals for all ingredients. Final Dough: the weights of the ingredients used during mixing (this is essentially the Total Formula minus the Levain).Levain: the weights of the ingredients needed to make the levain.Total Formula: everything you need to make this recipe (this includes the levain and the final dough weights).You have the Total Formula, Levain, and Final Dough from left to right. This area shows the quantity you're baking, the weight of each item, the total dough weight, and the total flour in the recipe. At the top are the typical Vitals boxes you'll see throughout this website. The spreadsheet is laid out from top to bottom, left to right. This helps avoid over-hydrating a dough but also makes mixing more efficient by developing the gluten in the dough to a degree before adding all the water. With many of my recipes, I hold back some water to add later during mixing (“bassinage”). This is essentially the weight of ingredients in the final dough mix with respect to the weight of all the ingredients in the Total Formula. The percentage of ingredients in the final dough mix (what's mixed during mix time). This can help if you tend to make a levain that falls short of the Levain % in the recipe. Set this to something other than 0% to make a levain slightly larger than what's called for in the recipe. Pre-fermented flour percentage this is the weight of the flour in the preferment (Levain) as a percentage of the total weight of flour in a recipe ![]() The total weight of the dough you're mixing (Quantity * Divide) Refer to this table if you're unsure what a particular value is or should be set to. The following are used in the spreadsheet. Baking spreadsheet definitionsįirst, a few definitions. You'll now have an editable copy of my formula sheet in your Google Sheets area. In the upper-left, click File > Make a Copy.Click the spreadsheet link which will open my Google sheet of all my formulas.This post is intended for TPL Members if you're not yet a member, check out the membership and join the community! How do I copy and edit the spreadsheets? ![]()
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