I have been working on a small machine for a while. Each day it gets smarter and smarter, more powerful and more refined. Although not perfect, I think I can say with the utmost humble expression, I think this may be the first program to prescreen baking recipes. So what!?
The idea is to have a downloadable Recipe Report Card you supply with your recipe, so people know how a recipe will actually turn out, instead of the just looking at the best of 30 staged photos.
This means:
1. You don't have to solely rely on recipe reviews, No more reading through how someone hates a recipe because they used skim milk and rice flour, because significant other has allergies. You will be shown if a recipe is too sweet, too fatty, etc.
2. You can quickly generate nutritional information
3. You can see how the fat content and other ingredients stack up to other baked goods of the same type
4.You can scale and convert units for recipes with ease
5.You can create recipes.
Regardless if you have a cheesecake, brioche, or rye bread recipe in German that uses 70% hydration starter, this program tells all. Enjoy. Try it on your favorite recipes!
https://easierbaking.com/cakey.php
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bakers won't us it. Most bakers don't use volume measurments anymore.
hmmm...Yes, this is why I provided a built in conversion tool as stated in the post. I'm not partisan because it starts conflicts, this is why I gave everyone an option of what units to use :), use whatever units you desire.
As a sidenote, after scouring numerous popular French and English recipe sites, I realized many of their recipes not only use grams, but also ml, cL - similar to a Tablespoon, sachet for yeast, or pound (non-metric), this is why I included different options.
Jamie Oliver and the English in general use the volumteric ml for liquid since grams is defined by one cubic centimeter (volume) of water, ie. one milliliter. Jamie also uses "tsp". Like I said, it shouldn't matter as long as your preference in units is included.
Thanks for the input. cheers
the various volume measurements used around the world since they are different in the UK and the US to metric and I suppose ounces too for the USA. I'm not sure how determinations like what the conversions are or other subjective things like too sweet or too much fat but I'm sure you used some list from somewhere to standardize it.
I remember a few years ago we did a test on how much a cup of flour weighs AP, rye, bread flour, whole wheat etc and came up with all kinds of different answers depending on who did the measuring, how they did it, where they lived and what brand / miller the flour came from. AP could weigh from 120 to 140 g was one example. I can't even imagine how the nutritional information changes with different ingredient manufactures as well. It certainly is a huge task and step in the right direction for those who need this info.
Well done and happy baking
Yes, that's why I have All Purpose Flour (141g/Cup) and A-P Flour Sifted (121g/Cup). The specifics, unsure of how I do it, easy, I figure out the sweetness the same way I determine what someone is baking based on their ingredients. Long story short, regardless of what method is used, Accuracy of results is the only thing that matters. As for exactly how its done...engineering, I am an engineer, I get paid to blow minds. :)
Did you develop this? I think its great!
Yes, Thanks a million :)