I started working on a smartphone accessable web-app using Craig's data and some reversing of the math used in the googledocs spreadsheet - all from http://www.pizzamaking.com/forum/index.php?topic=22649
i got to the point where I have something that you can use to time your dough proofing after you've made it. After getting this far i'm wondering if it isn't actually very useful and what might make it more useable - perhaps i can take Craig's %starter prediction and add it as a separate mode on top of this.
Here's the web-app:http://ssqpm.makebendrink.com/
try it out on your computers and smart phones (i've tested with win7-chrome and ios-safari). it's basically an eggtimer that does all the sourdough prediction lookups for you. I think this is probably only useful in the cases that Craig lays out, where your proofer isn't running at the same temp that you are used to. Or if you're like me and you don't plan ahead very well, at least you can now track what you're doing
this saves the data on your device. If we end up making it useful enough I can have it back up to the cloud... and maybe we can get it added to this site.
how to use it:
- when you first go to the site (or after you reset your data) it will ask you what starter percent you are using.
- next it will ask you to add a time stamp and temperature. If you just mixed your dough, just click the "NOW" button, modify your temp and click Add
- you can add new timestamps in the future by clicking the Add Timestamp button
- you can modify old timestamps by clicking on them
- as an added bonus, since i'm supporting Celcius, you can mix and match your temperature readings if you want to. it will save the last C/F selection you've made
- when you re-visit the site, it should keep your data around (uses html5 client data storage, so it requires your browser to support html5)
- it also saves the last temp you used, in-case you never switch the temperature up much you won't have to modify that often.