Version 2 of your calculator is much more user friendly! Thank you. It looks like the link isn’t there any more, but I downloaded it before it left.
I think this could be a great improvement on what I do now to scale a formula up or down, depending on my needs, i.e., throw it into an Excel template I made and, with my limited Excel skills, make a new “grams” column based on the original formula column, multiplying it by .75 or 1.25 or whatever. While I have a rough idea of the bakers percentages, I don’t use them, although now I see I could with your calculator.
In trying to figure out how I’d use it (instead of my template), I guess when I come across a new recipe I want to try, I’d take your calculator, do a “save as” with the name of the bread, and then enter the amount of flour and other amounts I intend to use. From that, I’d get the bakers percentages and could then play with those in future bakes if necessary. Or, if the recipe gives bakes percentages, enter those first.
Is that how you envision using it? Or, perhaps I should ask, how would YOU use it?
Another question is about the “Weight of each loaf”. I have actually never weighed any of my loaves. Is this intended for someone who wants to start by knowing they want to bake for example a 750g loaf? It’s not clear to me how it’s used because nothing seems to change when I use that cell. I think I’m missing something!
At one point I thought I saw some tips on how to use the calculator, but they were partially hidden by the “Notes” box. Tips would be helpful.
Thanks for sharing this and I hope to learn more about how to use it from you and others.