When I make bread , I rarely follow a recipe . I do look at lots of them but then I always change something or don't have some particular ingredient so have to substitute. I ask myself five basic questions : 1. How much bread do I want to make? 2. At what Hydration? 3. How much of the total dough do I want to be from a starter/levain/poolish? 4. What combinations of flours do I want ? and 5. What type of soaker might I want to add.
So I created a Excel workbook with three sheets to help me. Which you can download here
I also use it for experimenting with various pizza dough formulations
Sheet 1 is to create a recipe
Next There are times when you need to convert a polish or 100% starter into a stiffer preferment or biga, depending on the type of recipe you might be trying to emulate. Or for example, a more sour sourdough can be created with a stiffer starter because the acidic acid prefers a less hydrated environment. So the second sheet in the excel workbook is a starter hydration changer
The third sheet in the workbook is for those times when you find a recipe in cups and oz and want to convert to grams and figure out the total amount of bread it will make and see what the hydration % is of the recipe .
Recipe converter:
The input cells are in yellow.
Give it a try and let me know if it works for you.
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