Bread Builders Ingredient Calculator and Procedure Notes

Enter bread batch size and ratios

Calculate amount of flour, water, salt, and natural leavan starter you will need based on Total Weight desired, Total hydration (according to flour's protein), and Sponge:NewDough ration (according to ambient temperature).

Calculations based on numbers presented in Daniel Wing's The Bread Builders.

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Calculated ingredient amounts

'; $TotalFlour = round( $TotalWeight / (1 + $TotalHydration ) ); $TotalWater = $TotalWeight - $TotalFlour; echo "\n"; $SpongeFlour = round( $TotalWeight * $SpongeTempRatio / 2 ); $SpongeWater = $SpongeFlour; echo "\n"; $NewFlour = $TotalFlour - $SpongeFlour; $NewWater = $TotalWater - $SpongeWater; echo "\n"; $NewSalt = round( $TotalFlour * $SaltBakersPercent); echo "\n"; // If I want 300g sponge + 300g to re-Store, need 600g // with first 5x expansion then a 3x expansion $OrigStorageLeaven = round( 2 * ($SpongeFlour + $SpongeWater) / ( 5 * 3 )); echo "\n"; echo '

Component	flour(g)	water(g)	other(g)
Total	$TotalFlour	$TotalWater
Sponge	$SpongeFlour	$SpongeWater
New Dough	$NewFlour	$NewWater
New Salt			$NewSalt
StorageLeaven from Fridge			$OrigStorageLeaven

You want to start with a Storage Leaven then expand 5x then 3x. This should give you twice as much as you need so you can put half back in the Fridge.

'; $fp = fopen('bread-builders-notes', 'r'); echo '

Procedure Notes

';
fpassthru($fp);			// does fclose() implicitely
echo '

'; echo '

$Id: bread-builders-calc.php,v 1.8 2005/03/14 21:39:09 chris Exp $'; ?>

Total weight:		grams
Total hydration:		bakers' percent relative to total flour: 0.60 for low-protein flour to 0.75 for high-protein flour
Sponge:NewDough ratio:		0.2 for warm temperature to 0.4 for cold temperature