Author Topic: Mobile friendly Lehmann dough calculator.  (Read 2236 times)

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Offline dsissitka

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Mobile friendly Lehmann dough calculator.
« on: May 26, 2013, 12:55:10 PM »
It's still a little rough around the edges but it's functional:

http://dsissitka.webfactional.com/dough-calculator.html

Grams are rounded to the nearest whole number and ounces are rounded to the hundredths place.

You'll be able to bookmark recipes shortly.

If you folks find it useful I'll probably implement something similar to http://www.pizzamaking.com/dough_calculator.html's Copy button. I imagine it'd look something like this:

Ingredient    Baker's Percentage     Weight
Flour                100%               0 g
Oil                   0%                0 g
Salt                  0%                0 g
Sugar                 0%                0 g
Water                 0%                0 g
Yeast                 0%                0 g

                        Ball Weight     0 g
                        Total Percent  100%
                        Total Weight    0 g


What do you think?

Offline dsissitka

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Re: Mobile friendly Lehmann dough calculator.
« Reply #1 on: June 10, 2013, 07:45:35 PM »
Grams are rounded to the nearest whole number and ounces are rounded to the hundredths place.

Grams are now rounded to the hundredths place. Ounces are no longer supported.

You'll be able to bookmark recipes shortly.

Done. Here's an example of a URL I've bookmarked:

http://dsissitka.webfactional.com/dough-calculator/?ballWeight=250&numberOfBalls=4&oil=2&salt=3&sugar=2&water=64&yeast=.5

Edit: Updated URL.
« Last Edit: June 12, 2013, 02:27:16 PM by dsissitka »

Offline dsissitka

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Re: Mobile friendly Lehmann dough calculator.
« Reply #2 on: June 13, 2013, 02:30:10 PM »
I added an option to hide the form. If you hide the form then bookmark the page the form will be hidden when you return to the page. For example:

http://dsissitka.webfactional.com/dough-calculator/?ballWeight=275&hideForm=1&numberOfBalls=4&salt=2&water=62.5&yeast=.5

Offline slybarman

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Re: Mobile friendly Lehmann dough calculator.
« Reply #3 on: June 13, 2013, 02:58:49 PM »
Cool. Will give it a go.

Offline MightyPizzaOven

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Re: Mobile friendly Lehmann dough calculator.
« Reply #4 on: June 13, 2013, 03:21:13 PM »
I like it, nice job... plus it should work on Ipad/Iphone ++
Bert,

Offline jsaras

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Re: Mobile friendly Lehmann dough calculator.
« Reply #5 on: June 13, 2013, 05:23:48 PM »
This totally kicks azz.  Thanks. 

I know that Peter at one time mentioned regretting that the website's calculators could not be updated to add certain ingredients, etc.  I wonder if this programming could replace the current code, which is not Mac or i-Device compatible.

Things have never been more like today than they are right now.

Offline dsissitka

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Re: Mobile friendly Lehmann dough calculator.
« Reply #6 on: June 13, 2013, 06:41:38 PM »
I wonder if this programming could replace the current code, which is not Mac or i-Device compatible.

It wouldn't be too difficult.  It was just a quick hack so it's not fully functional but...

http://dsissitka.webfactional.com/temp/?ballWeight=250&numberOfBalls=4&oil=2&salt=3&sugar=2&water=64&yeast=.5

Edit: Updated URL.
« Last Edit: June 14, 2013, 12:09:57 PM by dsissitka »

Offline dsissitka

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Re: Mobile friendly Lehmann dough calculator.
« Reply #7 on: December 20, 2013, 04:36:29 PM »
I've started working on version 2. Version 2 is more of a calculator generator than a Lehmann calculator. Instead of being limited to a predefined set of ingredients you specify your own in the URL. The syntax is:

http://dough-calculator.appspot.com/?Ingredient 1 Name=Ingredient 1 Percent&Ingredient 2 Name=Ingredient 2 Percent&...

For example, Craig's Neapolitan dough:

http://dough-calculator.appspot.com/?Caputo Pizzeria Flour=100&Ischia Sourdough Culture=1.3&Salt=3&Water=62.5
« Last Edit: December 20, 2013, 04:49:12 PM by dsissitka »

Offline MightyPizzaOven

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Re: Mobile friendly Lehmann dough calculator.
« Reply #8 on: December 21, 2013, 08:03:13 AM »
dsissitka, I hope you don't mind, I placed a link to your calculator on my website in a post about bakers percentage. http://www.mightypizzaoven.com/bakers-percentage-for-better-and-more-consistent-homemade-pizza-and-bread/
Bert,

Offline dsissitka

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Re: Mobile friendly Lehmann dough calculator.
« Reply #9 on: June 28, 2014, 01:15:40 AM »
Bert: No problem!

Version 2 is complete:

http://dough-calculator.appspot.com/

Highlights:

  - Limited offline support:
     - Recipes that you bookmark while online will work offline.
     - If you visit http://dough-calculator.appspot.com/ it'll work offline but recipes that you bookmark while offline won't work until you go back online. Application caching is weird...
  - Now you can add, modify, and remove ingredients without having to touch the URL.


Offline Johnny the Gent

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Re: Mobile friendly Lehmann dough calculator.
« Reply #10 on: June 28, 2014, 04:58:25 AM »
Awesome - thanks!
Il miglior fabbro

Offline Hillbilly

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Re: Mobile friendly Lehmann dough calculator.
« Reply #11 on: June 28, 2014, 12:04:15 PM »
Excellent and thank you.

Online bigMoose

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Re: Mobile friendly Lehmann dough calculator.
« Reply #12 on: July 10, 2014, 04:39:11 PM »
Another thanks!  ;D

Offline dsissitka

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Re: Mobile friendly Lehmann dough calculator.
« Reply #13 on: September 23, 2014, 07:08:13 PM »
Now available at http://pizza.life. Soon all URLs besides http://dough-calculator.appspot.com will redirect to it.

Improved mobile and printer support will land soon.

Offline corkd

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Re: Mobile friendly Lehmann dough calculator.
« Reply #14 on: October 18, 2014, 01:29:21 PM »
I just accessed this-- I like it. The previous version made you round up the yeast %... Nice job!
Simple.

Clay

Offline dsissitka

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Re: Mobile friendly Lehmann dough calculator.
« Reply #15 on: January 14, 2015, 09:39:02 PM »
I want to add area/thickness factor to weight (and maybe area/weight to thickness factor) and hydration but I don't know if I want to make one big calculator that does it all or a bunch of little calculators that do one thing. I'm leaning towards the latter.


Offline dsissitka

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Re: Mobile friendly Lehmann dough calculator.
« Reply #16 on: January 16, 2015, 01:38:28 AM »
Prototyped it:

http://dsissitka.webfactional.com/

Need to make it bookmarkable and print friendly.

Offline jsaras

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Re: Mobile friendly Lehmann dough calculator.
« Reply #17 on: January 16, 2015, 09:58:16 AM »
That's terrific.  Any plans for a preferment version as well?
Things have never been more like today than they are right now.

Offline dsissitka

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Re: Mobile friendly Lehmann dough calculator.
« Reply #18 on: January 16, 2015, 11:19:34 AM »
That sounds like a good idea. I think I will.

Do you use the "% of Total Water" or "% of Total Dough Weight" options?

It looks like the current calculator allows you to specify what percent of the preferment is water and treats the rest like flour. I wonder if you should have to specify flour too.

Offline Pete-zza

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Re: Mobile friendly Lehmann dough calculator.
« Reply #19 on: January 16, 2015, 11:20:27 AM »
David,

I like what you are doing.

By way of background, when I originally came up with the underlying design of the Lehmann dough calculating tool, for which Mike (BoyHitsCar) did the coding, I combined two features, both of which originated with Tom Lehmann. These were the use of baker's percents to do calculations and the use of the thickness factor concept (which Tom referred to as density loading--a term I decided not to use because it was so technical sounding). Over the years, Tom posted all kinds of dough recipes using the baker's percents format but almost never (that I could recall) said how much dough to use to make a particular size or shape of pizza. Apparently these were variables that were left to the pizza operator to decide, but to be fair Tom would offer advice on such matters if specifically asked (which he did for me via email exchange).

Since we had members asking all the time how to change recipes to make different sizes and shapes of pizzas, different numbers of pizzas, and to make thicker or thinner crusts, I simply decided to combine the two features mentioned above into a single tool. When we beta tested the original Lehmann dough calculating tool with some of the best and most knowledgeable members of the forum, one of the suggestions that they made was to also have a dough ball weight option since some members preferred to work with dough ball weights rather than thickness factors. So, we added the dough ball weight option. And, while we were at it, we included the option of making square/rectangular pizzas, even though the basic Lehmann NY style was for round pizzas. In retrospect, that made sense since the same dough could be used to make a Sicilian style pizza, which is very common among pizza operators who specialize in the NY style of pizza.

So, that is how the Lehmann tool came into being, and the same concepts were used in the other dough calculating tools that Mike and I came up with.

Peter