Author Topic: Does anyone want the Lehmann Dough Calculator in Excel format?  (Read 2002 times)

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Offline JD

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I like to keep a record of my trials & tribulations electronically via Excel so I put the Lehmann Dough Calculator in excel (Both Bakers yeast and Starter/Preferment)

Also I wouldn't mind a second pair of eyes to review and make sure its accurate.


IDY/ADY:
https://docs.google.com/spreadsheet/ccc?key=0At83seoylG3IdG5GdVMzaFpfdG0yOGh0dG9JZFYwWEE&usp=sharing

Preferment/Starter (needs to be checked for accuracy):
https://docs.google.com/spreadsheet/ccc?key=0At83seoylG3IdHozTjlxX1VTMHdqbDlyZ2hheFpORFE&usp=sharing

Only adjust the yellow items, everything else calculates automatically
« Last Edit: August 24, 2013, 10:25:22 PM by JD »
Josh


Offline TXCraig1

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Re: Does anyone want the Lehmann Dough Calculator in Excel format?
« Reply #1 on: August 24, 2013, 11:18:46 AM »
Why don't you put it up shared on Google docs?
Pizza is not bread.

Offline JD

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Re: Does anyone want the Lehmann Dough Calculator in Excel format?
« Reply #2 on: August 24, 2013, 11:31:41 AM »
Why don't you put it up shared on Google docs?

Never did it before, I think I got it though let me know if it doesn't work.
Josh

Offline TXCraig1

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Re: Does anyone want the Lehmann Dough Calculator in Excel format?
« Reply #3 on: August 24, 2013, 11:54:59 AM »
I think you have it set as Read Only.
Pizza is not bread.

Offline JD

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Re: Does anyone want the Lehmann Dough Calculator in Excel format?
« Reply #4 on: August 24, 2013, 12:07:26 PM »
If you download it to your computer it will allow editing, otherwise anyone who can access it can edit it and I can no longer maintain accuracy. Unless you know of a way they can edit but not save? I'm new to google docs.
Josh

Offline TXCraig1

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Re: Does anyone want the Lehmann Dough Calculator in Excel format?
« Reply #5 on: August 24, 2013, 12:13:19 PM »
If you download it to your computer it will allow editing, otherwise anyone who can access it can edit it and I can no longer maintain accuracy. Unless you know of a way they can edit but not save? I'm new to google docs.

You can protect all the cells other than the yellow so that they are the only ones that the users can change.
Pizza is not bread.

Offline JD

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Re: Does anyone want the Lehmann Dough Calculator in Excel format?
« Reply #6 on: August 24, 2013, 12:26:38 PM »
Ok, think I got it now.
Josh

Offline TXCraig1

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Re: Does anyone want the Lehmann Dough Calculator in Excel format?
« Reply #7 on: August 24, 2013, 12:28:31 PM »
Looks good.
Pizza is not bread.

Offline JD

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Re: Does anyone want the Lehmann Dough Calculator in Excel format?
« Reply #8 on: August 24, 2013, 03:09:38 PM »
I added a second file for use of a starter/preferment. I'm not 100% confident on that one so I'd appreciate it if someone with a known formula would double check it.
« Last Edit: August 24, 2013, 05:57:44 PM by JD »
Josh

scott123

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Re: Does anyone want the Lehmann Dough Calculator in Excel format?
« Reply #9 on: August 24, 2013, 09:07:52 PM »
JD, the type of oil you use in your dough is your business, but, if you're putting this tool up for others to use, could you match the Lehmann calculator and use 'oil' rather than 'olive oil?'



Offline JD

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Re: Does anyone want the Lehmann Dough Calculator in Excel format?
« Reply #10 on: August 24, 2013, 10:24:14 PM »
Done.

The only reason I posted this is to help others. If it is inaccurate, incomplete and/or misguiding in any way please say so and I'll edit it or take it down. It works for me, doesn't mean it will work for everyone.

Still looking for someone to proof the preferment calculator
Josh

scott123

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Re: Does anyone want the Lehmann Dough Calculator in Excel format?
« Reply #11 on: August 24, 2013, 10:36:38 PM »
I'm not all that well versed in preferments, but I did check the main calculator, and, from what I can see, it looks good.

Does 1 teaspoon of yeast really weigh 1.86g, and, conversely, is 1g of yeast .54 t?  Is this true for both IDY and ADY?

Edit: Something's not right with the yeast.  The dough calculator has .33 t. of IDY per gram and .26 ADY per gram

« Last Edit: August 24, 2013, 10:55:17 PM by scott123 »

Offline JD

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Re: Does anyone want the Lehmann Dough Calculator in Excel format?
« Reply #12 on: August 25, 2013, 08:58:40 AM »
Good catch. I've fixed the formula and added a separate tab for ADY
Josh

Offline caymus

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Re: Does anyone want the Lehmann Dough Calculator in Excel format?
« Reply #13 on: August 25, 2013, 11:28:12 AM »
Is their a way to resave it as an excel file? Or, will it need to stay in .mht format?

Thanks

Offline JD

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Re: Does anyone want the Lehmann Dough Calculator in Excel format?
« Reply #14 on: August 25, 2013, 02:01:24 PM »
After opening the link, if you go to File/Download as, you should be able to select Excel.
Josh

Offline caymus

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Re: Does anyone want the Lehmann Dough Calculator in Excel format?
« Reply #15 on: August 25, 2013, 07:27:01 PM »
Thanks, I was using the browser save command before.  I did not see the download function

Offline roribr

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Re: Does anyone want the Lehmann Dough Calculator in Excel format?
« Reply #16 on: March 01, 2014, 11:03:17 AM »
Looks good.  I noticed that the "Gram Ball Size" and "Total dough weight" do not change with changes in the  "% Loss".  All the ingredient details do, though.  Is there a reason for why you change one and not the other?  Also, why do you have an initial flour and remaining flour section?

Offline norcoscia

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Re: Does anyone want the Lehmann Dough Calculator in Excel format?
« Reply #17 on: March 02, 2014, 07:14:48 AM »
Thanks I may give this a try - I noticed you have the IDY in tsp vice grams - did you do that for a reason - I usually measure every thing by weight....

Offline JD

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Re: Does anyone want the Lehmann Dough Calculator in Excel format?
« Reply #18 on: March 03, 2014, 01:31:51 PM »
Looks good.  I noticed that the "Gram Ball Size" and "Total dough weight" do not change with changes in the  "% Loss".  All the ingredient details do, though.  Is there a reason for why you change one and not the other?  Also, why do you have an initial flour and remaining flour section?

If you think of what % loss is, it's the amount of flour/water/yeast etc that get stuck to your fingers/bowl/mixing utensils and never make it to the final dough, however that loss must be added to the ingredients list or else your final dough weight will be wrong. The final dough weight is exactly what you want it to be.

I add my flour in 2 stages, typically 75% of the flour first, and after 5 minutes of kneading the remaining 25%. If you don't want that option you just set the initial flour to 100% and the remaining to 0%.


Thanks I may give this a try - I noticed you have the IDY in tsp vice grams - did you do that for a reason - I usually measure every thing by weight....

Yes sorry, at the time I did not have a scale that precise. Even though I do now, I still use volume for yeast. It's a matter of preference I suppose. I haven't received much feedback after posting so I didn't think members would use the spreadsheet. I can update it to weight if preferred.
Josh

Offline jsaras

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Re: Does anyone want the Lehmann Dough Calculator in Excel format?
« Reply #19 on: March 03, 2014, 06:25:20 PM »
I, for one, like to have the salt, oil, yeast and oil given in volume measurements as well.  I use my spice spoons to measure out the fractions of a tsp.
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