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Rima's avatar

I am truly confused about one thing - in all of your recipes. I understand Baker's percentages. What I'm wondering is why all your measurements in recipes are to the gram and not rounded up. for example, your "Best Sourdough" recipe calls for 852g white flour +94g ww i(total 946g) instead of starting with 1000gms of flour. I've been following Tartine's recipe for some time because it is intuitive for me to use round numbers. I'm sure you have a logical explanation. I'd love to understand.

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Oliver M's avatar

This seems like a relevant post to mention that I made a Sourdough Calculator web app, for fun. It's at https://sourdoughcalculator.shinyapps.io/calculator/ if anyone wants to check it out. It's free and there's no way for me to make money off of it or self-promote, in case that's a concern.

It works the way I like (of course), in that you set a total flour amount, hydration, and levain baker's percent and it calculates the adjusted flour and water weights. I believe that's also how you define your formulas, from the recipes I've looked at. It's otherwise fairly basic, and I might keep tinkering with it and add a few other features, but I'm not trying to replace some of the existing calculators.

If anyone is interested in sourdough calculators that let you save recipes, add more ingredients or different sections, I'd suggest looking at some others:

http://brdclc.com/ (saveable by bookmarking URL)

https://foodgeek.dk/en/bread-calculator/ (also has a DDT and other calculators, though I haven't tried them)

https://breadcalc.com/ (has quite a few saved recipes, though I haven't looked much through its features)

Oh, and my vote is that the footnotes are a clever way to add context without cluttering the recipe, though I'm partial to a footnote in general.

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