Hi all, I have put together a little spreadsheet to work with bakers percentages - thought I'd post it in case others find it useful. There are 2 calculators here - the first one lets you enter weights and gives you the percentages of these ingredients compared to the main ingredient. The other calculator lets you enter bakers percentages from an existing recipe or the first calculator, and the final dough weight required, and tells you the actual weights you need.

I use this to scale up or down recipes where I have either percentages or weight measurements. It has instructions and should be pretty straight forward!

It uses macros so Excel may give you a warning. You may want to run this through a virus scanner before opening if you don't trust me - of course this should be standard practice with any spreadsheet

I use this to scale up or down recipes where I have either percentages or weight measurements. It has instructions and should be pretty straight forward!

It uses macros so Excel may give you a warning. You may want to run this through a virus scanner before opening if you don't trust me - of course this should be standard practice with any spreadsheet

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