Baker's percentage Spreadsheet
My wonderful engineering husband was watching me do calculations by hand yesterday. He does everything on the computer. Anyway, he was kind enough to write a small program on an excel spreadsheet that does my calculations for me. I can share it with anyone that would like, if you'd like to send me a message for a request. It's so simple! You can input the total amount of either dough or flour that you want and the percent of the different ingredients, the calculator will fill in the number of grams for each ingredient for you.
Say you have the baker's percentage for something out of Hamelman's Bread, which gives you the percentage and for some crazy reason has the metric for "36" loaves, US measurements and volumes for the home baker and still gives me the amount for "3" loaves which is too much. I want to bake only one loaf. So, I fill in the amount of dough, say for sake of this exercise 1,000 grams. Fill in the percentages of each ingredient and I know exactly how much I need, in grams to use. It is so slick!
No more conversion charts for me!
Comments
yes i received it. thank you. i'm still trying to fit it into a loaf that works for us.
i love the s/s thank you again
claudia
If you want a copy of the Excel spread sheet you need to send me an email address.
Hmerlitti@aol.com
please send me a copy of your bread spread sheet
cgmeyer2@cox.net
thanks, claudia meyer
I would appreciate a copy of your spreadsheeet.
mccollr@gmail.com
what everyone else said :) thanks so much! harpolith@gmail.com
Is this still available?
May I please get a copy of the excel sheet. This will dramatically help me with Bakers Percentage.
Thank you,
Nancy
nancy.lovebaking@gmail.com
Hi,
can you share the spreadsheet please
Meir
adlme01@outlook.com
In the event that someone is still minding this considerate and thoughtful post after 7 years could someone share said spreadsheet please? Perhaps it could be posted somewhere?
many thanks
Adrian avas69@gmail.com
jarrettc16@gmail.com
I am looking for help with baker’s percentages, specifically how to scale down a formula to a smaller size. I understand the principle of total flour equaling 100% and other ingredients being some percentage of that number. What I don’t get is how to take a formula that makes 15 loaves and reduce it to make eight or ten loaves. Is there an Excel spreadsheet for that??
Assuming that the 15 loaves are each the same weight as the 8 or 10 loaves that you will be making then let’s say you want to make 8. Multiply each value in the original formula by 8/15. That will give you the reduced weights for 8 loaves instead of 15.
Benito, thank you so much for responding! I saw that this thread began many years ago and figured my post would not be seen.
Since you did respond, I wonder what you would advise if I wanted to make my loaves larger? For more concrete information, the original formula results in 16+ loaves at 600g each, but I’d like my loaves to be 700g each.
Michelle
Michelle, again it is simply math. Multiply each value by 7 and then divide by 6 and that will convert a loaf at 600 g into a loaf at 700 g.
Ok, I’ll give that a whirl, thank you!
toliavoloshin@gmail.com
Thank you 😊
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