Sourdough Bread Spreadsheet by bwraith
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ABCDEFGHIJKLM
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Inputs in blue
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Levain1.010.004292555482
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temp C
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levain inoculation percentage10.00%inoc from bread calc10.00%
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salt0.00%
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hydration70.00%hyd from bread calc70.00%time
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temperature F68.020.00levain fermentation begins10:00 PM
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starter speed factor (try 1.23)1.400doubling time7.75levain doubled12/31/1899 5:45:12
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ripeness factor (try 2.75)4.00ferment time11.86levain ready12/31/1899 9:51:52
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Dough
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inoculation percentage1.00%inoc from bread calc1.00%
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salt2.00%salt from bread calc2.00%
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hydration65.50%hyd from bread calc65.50%
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bulk ferment temp F63.117.25time
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final proof temp F67.519.72doubling time26.298bulk fermentation starts11:00 AM
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starter speed factor (try 1.4)1.450bulk ferment time22.992bulk fermentation ends12/31/1899 9:59:31
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proofing factor (try 2.3)2.75proof time5.542final proof ends12/31/1899 15:32:03
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bulk ferment factor (try 1.0)0.65mix to bake28.534Notes
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fermentation progressfermentation progressfermentation progress
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Stage calculatortime (hrs)temp Ftemp Csaltaverage factorlb factoryeast factorave activitylb activityyeast activityTempfinalTempave
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Start Time11:00 AM
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12:15 PM1.257725.0010.0180.0180.0170.4700.5070.4337777
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2:13 PM1.97772.5822.5410.0370.0400.0330.3700.3940.34666.1532341271.57661706
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5:35 PM3.360962.5616.9810.0660.0790.0550.1750.2000.15055.9619086161.05757136
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11:35 PM658.2114.5610.1350.1870.0980.1200.1440.09557.4568960756.70940234
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9:47 AM10.260.5015.8410.6051.0810.3380.1470.1720.12259.5509471358.5039216
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10:50 AM1.0562.5016.9510.7261.3330.3960.1740.1990.14963.4552419761.50309455
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12:37 PM1.78565.6718.7111.0872.0830.5670.2260.2500.20266.8911282165.17318509
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3:39 PM3.034568.7520.4212.5855.3121.2580.2850.3090.26269.6074647168.24929646
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End Time3:39 PM
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Total Time (mix to bake)28.6574
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line 20.1700393.89Bulk Fermentation22.7879
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line 30.1400393.89Proof5.8695
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line 40.170058.314.61Mix to Bake28.6574
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line 50.17006015.56
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line 60.30007423.33
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line 70.25007322.78
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line 80.25007222.22
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