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Now onto a not-too-difficult stage.

• Viewing multiple recipes on one sheet, to add new, update old & compare numerous simultaneously.

Generating a recipe card with all the ingredients listed along with notes, times, rating links and the bunch of percentages generated quite a few rows to work with. Using these as the location for a multitude of recipes was the obvious way to go. 
Excel's grouping limitations didn’t agree and mangled the whole list initially, but another set of formulas, got it sorted.  Which led to a “pick a row, any row” layout. With a couple of simple search functions & active filters, managing, reworking and comparing one recipe with several different outcomes fell into place.

Picture 1 is a condensed view of included ingredients.
Picture 2 is the actual row & columns (part) arrangement

Bakers Percent Re-Imagined Part 7 to follow

We had guests over last night for dinner so wanted to make a pie for dessert.  As you might know I love sour cherries and love rhubarb so decided to make a pie with both but this time with a streusel topping.  For pate brisée recipe look at this previous post.

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Ingredients for the filling

450 g pitted sour cherries

480 g rhubarb cut in 0.5-1 inch pieces

175 g sugar

2 tbsp or 40 g cornstarch 

A pinch of salt

1 tsp of almond extract

Juice of ½  lemon 

Tossed frozen cherries and rhubarb in a pot with the sugar and salt until the fruit defrosted and started to give up some juices.  Then added cornstarch and mixed to dissolve.  Cooked over medium heat until just barely starting to thicken, no need to fully thicken as it will do that while baking.  Once cooled refrigerated overnight.  Tip, you can test the filling to see if there is enough thickener by removing a bit and microwaving it for 30 secs.

Streusel Topping for Pies

1⅔ cups streusel, to top Makes 1⅔ cups streusel, enough for one 9- or 10-inch pie topping

1 cup all-purpose flour

3 tablespoons packed light brown sugar

4 teaspoons granulated sugar

¼ teaspoon kosher salt

6 tablespoons unsalted butter, cut into ½-inch cubes, at room temperature

Stir together the flour, brown and granulated sugars, and salt in a large bowl. Sprinkle in the butter pieces and toss to coat. Rub the butter into the dry ingredients with your fingertips until the butter is incorporated and the mixture is chunky but not homogenous.

Chill for at least 15 minutes before using.

The streusel will keep refrigerated for 5 days or frozen for 1 month.

Once the bottom pastry is rolled out and transferred to the pie plate cover and place in fridge for at least 30 mins and up to 3 hours allowing the butter to firm up and the gluten to relax before adding the filling and topping with the streusel.

When ready to bake pre-heat oven to 425°F baking at this temperature for 30 mins on the lowest rack on a baking stone or steel.  Watch the edge and protect it from over browning.  

After 20 mins shielded the edge and continued to bake at 425°F for another 10 or so mins then shielded the whole pie with a cookie tray and decreased temperature to 350°F and baked until the bottom crust was nicely browned and the filling bubbling. Up to 30-60 mins more.

My index of bakes.

A variable section for each recipe, nothing too intricate needed as mainly guidelines.

• Adding details, real times, rating, extra notes, methods, links,

No real need for the full recipe method, just the highlights are enough to be getting started and nudges as the day progresses. Extra baking notes for the actual bake sitting with timings, for those final stages.

Real-time duration is better than decimal in my humble opinion. Having each “phase” timed helps with the bake. It’s not “dough” time. It’s a clue as to how much time will or has elapsed. Completed as the bake progresses or as a guesstimate for how it will be, even added after the event for the next time.

A complete rating system for a crumb, crust, taste, texture and colour, was abandoned for a simple 1–5-star rating. Links to original recipes and methods got included in case there is a favourite place to glean everything from was also added.

Nope, the picture isn’t different from the one in Part 3 or Part 3a, It’s the same with the method, time, links and ratings neatly slotted in. Active filters are used to “hide” Part 3a percentages and items not in recipe.

Bakers Percent Re-Imagined Part 6 to follow

Still doing some test baking of the Sweet Lupin product kindly supplied by David from The Lupin Co here in Western Australia,

 During the 1960’s a very clever man named Dr John Gladstone from University of Western Australia (UWA), developed one of the first commercial lupin varieties especially for the Australian environment.

This breakthrough changed the agricultural landscape in Western Australia by allowing infertile sandy soils to be farmed in a brand new sustainable way. Lupins act as a natural fertiliser, introducing nitrogen into the soil, therefore reducing the need for chemical fertilisers.

This is why the lupins are one of Australia’s most important crops. Western Australia now grows 85% of the entire world’s entire sweet lupin supply, making them a truly iconic Aussie legume!

i have been playing around with ratios of the LUPIN Flour and LUPIN Flakes in the dough  initially i was using  a higher percentage of flour to flakes  as some work had already been done for David by a baker in South Australia and so i emulated that work to get a feel for the LUPIN inclusion into the dough as well as to taste the end product. Since then i have been trying quite a few combinations each time getting pleasing results . i enlisted a couple of bread taste testers, and also asked fellow Aussie Gavin in Victoria if he would like to come and play  and also enlisted Debra Wink to have a go too.

With LUPIN being 40% protein ( not in the form of gluten) as it is gluten free, 3 times more protein than Quinoa, 37% Dietary Fibre,  3 times more than oats ,  3 times more potassium than bananas and 3 times more iron than Kale . 4% Carbs and Fructose free, 

Why wouldn't you want to include it in your diet!

i have used the flakes and flour at 12.5% each inclusion into the dough and managed to get a good looking and tasting loaf i have found that scalding the Lupin with all the water at boiling point  which after a quick stir and set aside to cool resembles cous cous . i weigh up the rest of my ingredients at this time and keep watching the temperature coming down and add the lupin when it reaches the required temp for the mix to achieve its Desired Dough Temp at the completion of the mix. The water component is 80%.  

 i mix pretty much to the same degree as i do for a normal dough  and have been doing a short bulk fermentation of 1 hour   as determined by the amount of yeast . i also add an Australian Bread improver @ 0.5%  which is the recommended amount for a timed dough. The dough has no trouble doubling in size  and handles quite well after degassing and handing up  it is given a 10 minute bench rest and then its shaped to the desired shape. The dough does feel a bit different in that its not quite as stretchy or extensible and i have been aware that it does want to unravel at the seam if proofing in a Bannetton  not a huge problem as the dough gets rolled out onto the flap if its become undone. the alternative is to proof seam down  either in a bannetton or on a couch.

The dough holds it shape well and doubles  i have been cornflour washing and applying seeds and scoring at 3/4 proof , and then by the time i've placed my steaming towel into the bottom of the oven  and got it ready its time to pop it in the oven The bake times are on par with a normal dough  and does have a different baking aroma still very pleasant but different.

My last few bakes i've actually gone big on the L flakes and small on the L flour  being 20% and 5% which is the other way round from my starting point. and really pleased with the results

One of my testers has said that she feels far more satisfied  from eating this bread and another said she would have trouble going back to her everyday bread..

 i will add more and the pictures to this post in the next 24 hours as i need to be somewhere else right now.

regards Derek