![]() This is also my public version - I've got a private one too. I have fields for timing, temperature and logs, which when I'm trying to sort out a specific sourdough problem are quite useful to refer back to. There are a couple of underlying differences: you allow for control of salt % - I fix it at 2%. My travels down this road are here I'm always interested in feedback. It looks like you figured the sharing out as I had no problems getting in. Yours looks a little like mine did a year ago - until I started wanting something I could easily use on my cell phone. You will find they can edit your gold cells but not the others that you locked. But to get it so no one has to bother you for permission, just go to the blue Share button, and once the box comes up select the 'anyone can edit' button. I see you have locked all the cells you need to - that's essential. Hi - I too have been working on the same thing as you over the past 2 years or so. Please report any errors or problems, particularly with cell protection, here. As the creator of the spreadsheet it is not possible for me to test cell protection because I always have permission to change protected cells. ![]() You should get an error message if you try to enter data in protected cells. Manually adjust the baker's percentage value in cell B9 until cell C9 gives the weight of the proofed yeast (water + yeast weight). This can be used with yeasted bread as well. The spreadsheet will display cups next to the flour and water weights. In cell F2 you can enter the weight of one cup of flour. You can use any unit of weight: grams, ounces, pounds, etc. The spreadsheet will calculate the weights and volumes of water and flour in cups.Īt the bottom are total flour and water weight, dough weight and dough hydration.Įxcept for the volume (cup) measurements, the spreadsheet is "weight agnostic". These are calculated values.įor starter, enter the flour quantity and desired starter hydration, and it will calculate the water quantity to use.įor dough, enter the flour weight and the values for water, starter and salt in baker's percentages. You should not be able to enter data in the red cells. ![]() Here is a Google spreadsheet for calculating sourdough hydration, starter quantity, etc.
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