March 11, 2013 - 8:28am
Spreadsheet for Hydration Calculation adjustments for use with starters and soakers
I need a few people to test out my hydration spreadsheet for determining adjusted hydrations when using a 100% starter and soakers .
Right now it only works under the assumption that you are using a 100% Starter - but I am working on that .
You can to the link and a viewer will come up , under file choose save as excel file .
Please let me know what you think.
Thanks
Kevin
https://docs.google.com/file/d/0B_xic1-Lf9TDY1FWcUU1SDR5WEk/edit?usp=sharing
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I took a quick look at your spreadsheet.
Do yourself a favor and check out www.bbga.org and go to their formula formatting guidelines (you do not have to be a member to access this).
Their solution to this issue is much more straightforward and has had input from many well regarded professional bakers. It solves your issue of pre ferments that are not at 100% hydration - and also multiple pre ferments.
Creativity is a wonderful thing, but it always pays to steal from the best...
Good luck!
Great. I will take a look.
Kevin
I like Ken Forkish's format for recipes/baker's percentage in Flour, Water, Salt, Yeast. IMHO, it is the best in terms of clarity and simiplicity, yet still contains all the key information I like to see at a glance when looking at recipes.
That looks like a nice book , I will check it out to.
For me, I wanted to know how much to adjust the water content to create a given hydration when I was using different starters and/or soakers so I made the spreadsheet for myself . I thought I would just share it to see if anyone else thought it useful. I have got emails from people who think it is quite useful for them.
Kevin