25:["$","title",null,{"children":"Dan’s easy bread-making calculator | peter19592019 | Observable"}] 49:[] 29:{"id":"a798a7963a7795a1","slug":null,"title":"Dan’s easy bread-making calculator","thumbnail":"3f07f70932970ddc479745da73f00434cf2f4b9cd0b296e7923a9b074c6269ae","access_level":"public","create_time":"$D2023-06-02T00:58:23.108Z","update_time":"$D2023-06-02T00:58:23.108Z","view_time":null,"first_public_time":"$D2023-06-02T00:58:23.108Z","has_unpublished_edits":null,"fork":{"id":"4f5df83c95d331e3","slug":"bread-ingredients-calculator","title":"Dan’s easy bread-making calculator","owner":{"id":"d2d1bf09f301c5bc","login":"danburzo","name":"Dan Burzo"}},"stars":0,"starred":false,"owner":{"type":"team","id":"a765780d3d5d2bb3","login":"peter19592019","name":"","avatar_url":"https://avatars-next.observableusercontent.com/e054eb1041dfd2190df53f3d3341cd80b2058601109bcf30530d78e9f9f3b1f9","tier":"starter_2024","bio":"","following":false},"version":400,"publish_version":null,"role":null,"authored":false,"authors":[{"type":"individual","id":"e3999102a0a603a9","login":"peter19592019","name":"","avatar_url":"https://avatars-next.observableusercontent.com/e054eb1041dfd2190df53f3d3341cd80b2058601109bcf30530d78e9f9f3b1f9","tier":null,"bio":"","following":false}],"members":[{"type":"individual","id":"e3999102a0a603a9","login":"peter19592019","name":"","avatar_url":"https://avatars-next.observableusercontent.com/e054eb1041dfd2190df53f3d3341cd80b2058601109bcf30530d78e9f9f3b1f9","tier":null,"role":"editor"}],"comments":[],"custom_thumbnail":false,"trashed":false,"lapsed":null,"subscribed":null,"forks":0,"collection":null,"type":"notebook","body":{"titling":"auto","title":"Dan’s easy bread-making calculator","cells":[{"id":170,"value":"md`\n# Dan’s easy bread-making calculator\n\nLet's make some sourdough bread using [the sponge method](https://en.wikipedia.org/wiki/Sponge_and_dough) and the metric system!\n`","pinned":false,"hidden":false,"mode":"ojs","author":"$undefined","summary":"$undefined","tool":"$undefined","providerMetadata":"$undefined","attachments":"$undefined","output":"$undefined","database":"$undefined"},{"id":392,"value":"md`⚠️ _Status: Work in progress, currently broken_`","pinned":false,"hidden":false,"mode":"ojs","author":"$undefined","summary":"$undefined","tool":"$undefined","providerMetadata":"$undefined","attachments":"$undefined","output":"$undefined","database":"$undefined"},{"id":174,"value":"md`\n## What are you making?\n\nI want to make ${viewof total_final}g of bread of ${viewof hydration}% hydration and ${viewof salt_pc}% salt, with a ratio of ${viewof white_flour_pc}% : ${(100 - white_flour_pc)}% white flour to whole wheat flour. \n\nThe recipe will use ${viewof starter_pc}% sourdough starter and a sponge of ${viewof sponge_hydration}% hydration.\n`","pinned":false,"hidden":false,"mode":"ojs","author":"$undefined","summary":"$undefined","tool":"$undefined","providerMetadata":"$undefined","attachments":"$undefined","output":"$undefined","database":"$undefined"},{"id":0,"value":"md`\n\n## Ingredients\n\n_Makes ${total_final}g bread_${fn(1)}\n\nIngredient | Weight | [Baker's percentage](https://en.wikipedia.org/wiki/Baker_percentage)\n---------- | ------ | ------------------\nWhite flour | ${r(white_flour)}g | ${r(bpc(white_flour))}%\nWhole wheat flour | ${r(whole_wheat_flour)}g | ${r(bpc(whole_wheat_flour))}%\nWater | ${r(water)}ml | ${r(bpc(water))}%\nStarter${fn(2)} | ${r(starter_flour)}g | ${r(bpc(starter_flour * (1 + STARTER_HYDRATION / 100)))}% \nSalt | ${r(salt)}g | ${r(bpc(salt))}%\n\n----\n\n#### Notes\n\n* ${fn(1)} Bread loses about 20% of its weight through baking\n* ${fn(2)} Keeping your starter at 100% hydration, i.e. feeding it equal weights of flour and water, makes maintenance and bread formulas easier. We're assuming such a starter here.\n`","pinned":false,"hidden":false,"mode":"ojs","author":"$undefined","summary":"$undefined","tool":"$undefined","providerMetadata":"$undefined","attachments":"$undefined","output":"$undefined","database":"$undefined"},{"id":184,"value":"md`\n## Method\n\nThe night before baking, to make a sponge, mix:\n\n* ${r(water)}ml water (the whole amount);\n* ${r(sponge_flour * white_flour_pc / 100)}g white flour;\n* ${r(sponge_flour * (100 - white_flour_pc) / 100)}g whole wheat flour;\n* starter.\n\nIn the morning, add to the mix:\n\n* The remaining ${r((flour - sponge_flour) * white_flour_pc / 100)}g white flour;\n* The ${r((flour - sponge_flour) * (100 - white_flour_pc) / 100)}g whole wheat flour;\n* ${r(salt)}g salt.\n`","pinned":false,"hidden":false,"mode":"ojs","author":"$undefined","summary":"$undefined","tool":"$undefined","providerMetadata":"$undefined","attachments":"$undefined","output":"$undefined","database":"$undefined"},{"id":318,"value":"md`## Notes\n\nKeep in mind that:\n\n* adding a tablespoon (~8g, depending the type) of flour to the dough knocks down its hydration by ${Math.round(tbsp_flour_hydration_dec * 100) / 100}%;\n* adding a tablespoon (15ml) of water bumps up the dough's hydration by ${Math.round(tbsp_water_hydration_inc * 100) / 100}%.\n\nIf you add:\n\n* _${viewof water_add}${water_add}ml water_ (~${Math.round(water_add/TBSP_ML)} tbsp.), and \n* _${viewof flour_add}${flour_add}g flour_ (~${Math.round(flour_add/TBSP_G_FLOUR)} tbsp.) \n\nto the original mix, you get _${Math.round((water + water_add)/(flour + flour_add) * 100)}% hydration_.\n\n`","pinned":true,"hidden":false,"mode":"ojs","author":"$undefined","summary":"$undefined","tool":"$undefined","providerMetadata":"$undefined","attachments":"$undefined","output":"$undefined","database":"$undefined"},{"id":264,"value":"md`### Appendix`","pinned":false,"hidden":false,"mode":"ojs","author":"$undefined","summary":"$undefined","tool":"$undefined","providerMetadata":"$undefined","attachments":"$undefined","output":"$undefined","database":"$undefined"},{"id":278,"value":"md`#### Computed values`","pinned":false,"hidden":false,"mode":"ojs","author":"$undefined","summary":"$undefined","tool":"$undefined","providerMetadata":"$undefined","attachments":"$undefined","output":"$undefined","database":"$undefined"},{"id":322,"value":"md`Compute the total weight of ingredients, minding that the bread will lose about 20% of its weight through baking:`","pinned":false,"hidden":false,"mode":"ojs","author":"$undefined","summary":"$undefined","tool":"$undefined","providerMetadata":"$undefined","attachments":"$undefined","output":"$undefined","database":"$undefined"},{"id":8,"value":"total_initial = total_final / 0.8","pinned":true,"hidden":false,"mode":"ojs","author":"$undefined","summary":"$undefined","tool":"$undefined","providerMetadata":"$undefined","attachments":"$undefined","output":"$undefined","database":"$undefined"},{"id":382,"value":"bpc = w => w / (white_flour + whole_wheat_flour) * 100","pinned":true,"hidden":false,"mode":"ojs","author":"$undefined","summary":"$undefined","tool":"$undefined","providerMetadata":"$undefined","attachments":"$undefined","output":"$undefined","database":"$undefined"},{"id":328,"value":"md`Given the chosen hydration, we can then find out how much flour we need; based on that, derive the quantities for the other ingredients:`","pinned":false,"hidden":false,"mode":"ojs","author":"$undefined","summary":"$undefined","tool":"$undefined","providerMetadata":"$undefined","attachments":"$undefined","output":"$undefined","database":"$undefined"},{"id":37,"value":"flour = total_initial / (1 + hydration / 100)","pinned":true,"hidden":false,"mode":"ojs","author":"$undefined","summary":"$undefined","tool":"$undefined","providerMetadata":"$undefined","attachments":"$undefined","output":"$undefined","database":"$undefined"},{"id":44,"value":"water = flour * hydration / 100","pinned":true,"hidden":false,"mode":"ojs","author":"$undefined","summary":"$undefined","tool":"$undefined","providerMetadata":"$undefined","attachments":"$undefined","output":"$undefined","database":"$undefined"},{"id":372,"value":"starter_flour = flour * starter_pc / (100 + starter_pc)","pinned":true,"hidden":false,"mode":"ojs","author":"$undefined","summary":"$undefined","tool":"$undefined","providerMetadata":"$undefined","attachments":"$undefined","output":"$undefined","database":"$undefined"},{"id":156,"value":"white_flour = flour * white_flour_pc / (100 + starter_pc)","pinned":true,"hidden":false,"mode":"ojs","author":"$undefined","summary":"$undefined","tool":"$undefined","providerMetadata":"$undefined","attachments":"$undefined","output":"$undefined","database":"$undefined"},{"id":158,"value":"whole_wheat_flour = flour * (100 - white_flour_pc) / (100 + starter_pc)","pinned":true,"hidden":false,"mode":"ojs","author":"$undefined","summary":"$undefined","tool":"$undefined","providerMetadata":"$undefined","attachments":"$undefined","output":"$undefined","database":"$undefined"},{"id":34,"value":"salt = flour * salt_pc / 100","pinned":true,"hidden":false,"mode":"ojs","author":"$undefined","summary":"$undefined","tool":"$undefined","providerMetadata":"$undefined","attachments":"$undefined","output":"$undefined","database":"$undefined"},{"id":51,"value":"sponge_flour = water / sponge_hydration * 100","pinned":true,"hidden":false,"mode":"ojs","author":"$undefined","summary":"$undefined","tool":"$undefined","providerMetadata":"$undefined","attachments":"$undefined","output":"$undefined","database":"$undefined"},{"id":107,"value":"tbsp_water_hydration_inc = hydration_inc(TBSP_ML)","pinned":true,"hidden":false,"mode":"ojs","author":"$undefined","summary":"$undefined","tool":"$undefined","providerMetadata":"$undefined","attachments":"$undefined","output":"$undefined","database":"$undefined"},{"id":117,"value":"tbsp_flour_hydration_dec = hydration_dec(TBSP_G_FLOUR)","pinned":true,"hidden":false,"mode":"ojs","author":"$undefined","summary":"$undefined","tool":"$undefined","providerMetadata":"$undefined","attachments":"$undefined","output":"$undefined","database":"$undefined"},{"id":126,"value":"hydration_inc = water_addition => (water_addition + water)/flour * 100 - 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