Thanks for sharing these. It's wonderful reading through your thought process. I love the added serial solution tip too! Would have been super helpful before I got an milligram scale hahaha. It's still super helpful in case I am cooking at my mom's house or during a holiday when I don't want to bring my scale.
Hi Andrew, I have a question regarding your methodology, I always thought dough weight also includes salt, and possibly olive oil, in this case using the dough weight will not work? so dough weight in your calculator is actually dough weight minus salt weight (minus oil weight too if present in the recipe), am I correct? Or am I misunderstanding something?
you are correct, salt, oil, and anything else counts toward the final dough weight, but because those are used in such small quantities, it really doesn't change the weight and makeup of the preferments you use. I may change these calculators to work on total *flour* weight, but they still work for now.
Serial dilution! I haven't heard that term since my days as a chemistry major :-)
I love a spreadsheet calculator! Thanks for making and sharing this.
(Eyes glaze over at math equations as I slowly crawl into the fetal position)
I just subscribed to paid subscription, is there a way to still get the calculator?
Magnificent.
This is amazing! I bet there are others (like me!) who have developed spreadsheets too and are always interested in more nerdery.
Thanks for sharing these. It's wonderful reading through your thought process. I love the added serial solution tip too! Would have been super helpful before I got an milligram scale hahaha. It's still super helpful in case I am cooking at my mom's house or during a holiday when I don't want to bring my scale.
Serial dilution: A solution to a problem I've had since I began baking decades ago. I always winged it ... until now.
So glad to hear that, Sam! I don't know why it took me this long to think of it myself.
If you ever need help with Excel, I am happy to help!
Hi Andrew, I have a question regarding your methodology, I always thought dough weight also includes salt, and possibly olive oil, in this case using the dough weight will not work? so dough weight in your calculator is actually dough weight minus salt weight (minus oil weight too if present in the recipe), am I correct? Or am I misunderstanding something?
you are correct, salt, oil, and anything else counts toward the final dough weight, but because those are used in such small quantities, it really doesn't change the weight and makeup of the preferments you use. I may change these calculators to work on total *flour* weight, but they still work for now.
thanks so much for clarifying! :)