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Old 02-02-2011, 10:28 AM   #31
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Beautiful cat! And...animal lovers are always OK with going off topic when it is about pets!
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Old 02-02-2011, 10:34 AM   #32
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I find it useful because I can scale it. Been playing with different sized loaves, and different hydrations. Lately I have been closer to 68% because of the wheat flour.

Your flours always add to 100%. For instance when I do a white wheat mix I do 70% bread flour (672g) and 30% white whole wheat (288g).

The other ingredients are a percentage for the flour weight (in this case 960g total).

So the water is is 653g (at a 68% hydration level).

If I want to scale back I have a spreadsheet that I can tell it how many cups of flour I want to use and it does the magic. I can also change percentages of the ingredients and have it deal with that as well.
I can't for the life of me figure out the weights from a percentage!! I guess I'm STUPID!!

I have a scale can you please email me the spread sheet with the formulas already set up in it? And a quick how to on using it. I have many flours I use I used to just start with 5 lbs of AP and the add the rest till it looked right. I used 3 packets of yeast or 8 tsp if I had loose yeast about 1 tsp sugar to proof and water. It is always good but I have no formal recipe. I just eye ball it like Mom always did.

These are the flours and other things I put in my bread dough:

  • Unbleached All- purpose flour
  • (Regular) Whole wheat flour
  • White whole wheat flour
  • Rye flour
  • Soy flour
  • Peanut flour
  • Flaxseed meal
  • Uncooked Rolled oats - ground into "flour" consistency
  • Wheat germ
  • Dry Powdered milk
I really want to make a proper recipe with exact weights for my girls because they just don't have that instinct like grandma, aunts, mom and I had/have. They need it all spelled out.

Please help. LOL
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Old 02-02-2011, 10:59 AM   #33
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I will need to clean up the spreadsheet a bit, as I have all sorts of side stuff in it and it is in "frank logic" which is to say it will confuse you, as it confuses me and I was the one that wrote it.

With percentages it is all based on flour weight. If you have 1000g of flour on a 65% hydration bread it is 650g of water (1000g * .65 = 650g).

My spread sheet does not calculate backwards though, which is to say, you can't ask for a certain weight of dough and get it to tell you how much flour, and consequently, how much everything else. I should had a work page for that at some point.
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Old 02-02-2011, 11:28 AM   #34
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You guys are making me want to bake bread today. Unfortunately I don't have any fresh yeast in the house and we are snowed in. I wish I had thought about bread baking yesterday because this is the perfect day for warming the house up and letting dough rise.
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Old 02-02-2011, 11:29 AM   #35
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Try some of the recipes at King Arthur Flour. They have a lot of basic bread recipes.
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Old 02-02-2011, 11:37 AM   #36
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I will need to clean up the spreadsheet a bit, as I have all sorts of side stuff in it and it is in "frank logic" which is to say it will confuse you, as it confuses me and I was the one that wrote it.

With percentages it is all based on flour weight. If you have 1000g of flour on a 65% hydration bread it is 650g of water (1000g * .65 = 650g).

My spread sheet does not calculate backwards though, which is to say, you can't ask for a certain weight of dough and get it to tell you how much flour, and consequently, how much everything else. I should had a work page for that at some point.
Thank you. I don't care about dough weight. Just how much of each flour/grain to how much water etc. I can then decide how many loaves/size or pizza dough etc. Anything would be appreciated.
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Old 02-02-2011, 11:38 AM   #37
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Try some of the recipes at King Arthur Flour. They have a lot of basic bread recipes.

I agree.
Also, Red Star Yeast has a lot too.
I'm friends with them on Facebook and they post something amazing everyday.

speaking of all things bread...I am now the proud owner of two pounds of yeast..i like when i get kitchen stuff in the mail
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Old 02-02-2011, 11:56 AM   #38
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2 pounds? Good lord that would take me a while go get through. I use between 7 and 12 grams when making sandwich bread, for two loaves.
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Old 02-02-2011, 11:59 AM   #39
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haha I like that

I basically kept the page open the whole time and just refreshed it every 15 minutes or so just to see if any more help was needed.
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I just got on line, and read this entire thread. How wonderful it is to smell the bread baking! I was so happy to see that you had someone there to support you along the way. It is almost like having a friend in the kitchen with you to cheer you on! I think this forum is wonderful! Enjoy the bread.
I totally agree! My hubby and I are both avid forum browsers and we're pretty well accustomed to the "trolls" that normally occupy online communities. I was just marveling about this forum to him earlier this evening. He's every bit as amazed as I am that people in this community are so helpful without being snide. It's such a rarity in the "online" world. So I'm thankful to you guys!

Anyway it's 1am here and I'm still waiting on my final rise to be "good enough". I only have 2 bread pans and the recipe produced 3 loaves worth, so I took the remaining third and put into a muffin tin to make some yeast rolls. Since I'm experimenting I thought I'd cook the yeast rolls first to see if the dough was "ready". They came out pretty good but I do think I need to let it rise a bit longer.

My hubby was trying to keep the vigil with me but he gave up and went to bed. I'm hoping I can reward him with some yummy fresh bread in the morning!
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Old 02-02-2011, 12:08 PM   #40
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I totally agree! My hubby and I are both avid forum browsers and we're pretty well accustomed to the "trolls" that normally occupy online communities. I was just marveling about this forum to him earlier this evening. He's every bit as amazed as I am that people in this community are so helpful without being snide. It's such a rarity in the "online" world. So I'm thankful to you guys!

Anyway it's 1am here and I'm still waiting on my final rise to be "good enough". I only have 2 bread pans and the recipe produced 3 loaves worth, so I took the remaining third and put into a muffin tin to make some yeast rolls. Since I'm experimenting I thought I'd cook the yeast rolls first to see if the dough was "ready". They came out pretty good but I do think I need to let it rise a bit longer.

My hubby was trying to keep the vigil with me but he gave up and went to bed. I'm hoping I can reward him with some yummy fresh bread in the morning!
Hubby is a lucky man! I am getting hungry. I just took jar of yeast out of the fridge to warm up. It is great day---I am making bread! I am out of whole wheat flour. White it is. I can't wait to mix it, kneed it, let it rize, bake it, smell it, and eat it! I hope there is still some left for my hubby when he gets home.
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