This release of BakersCalc includes new features for sharing your formulas in different ways as well as bringing some very important information up front to the user.
- Added export button next to create URL in options dropdown – users now have access to a printer-friendly version of their formula. You can now also generate BBCode or HTML tables to copy and paste from the same export window.
- Added total dough weight, ball weight, and total percent to top section of page, and also revised hydration to match the new info. This should help when using BakersCalc in TF mode and trying to figure out your ball weights 🙂
As always feel free to give your feedback at email@example.com, happy baking!
I’m proud to finally announce that BakersCalc is officially moving out of beta! There are a lot of new features in this release, including calculating by thickness factor, improved hydration logic, displaying in ounces, and more.
- added thickness factor functionality
- added ability to change units of measurement (oz/grams)
- added better error handling. If a value is incorrect the app will go back to the previous valid input
- added check for 100% flour present to ensure formula accuracy (thanks mitchjg from PM forums)
- refactored code to remove redundant logic and make it more readable
- cleaned up options dropdown
- fixed hydration function & totalWaterWeight bug
- squashed various small bugs
- added apple bookmark icons
There is still a lot planned for the future of BakersCalc and we’re always open to feedback. If you find any issues please get in touch – we’re on instagram, twitter, and plain ol email. As always, happy baking!
I finally found the time to work on these updates/bugs, and with that I’ve gotten far enough on this project that I felt comfortable “officially” released BakersCalc into the wild (well, at least to reddit). There’s still a bit of work left, but I’m confident that what is up now can hold on it’s own.
- added hydration (yay!) to display
- added precision slider in options tab for ingredient weights
- first time visitors now see the wonderful wall of text (info)
- added copy functionality when clicking on generated url (now you won’t have to fudge around selecting the text)
- fixed url formatting so copy/pasting URLs into emails won’t drop the parameter
- added filter for GA so local testing wont mess up analytics
- added social media icons, let’s mingle 😉
- fixed number input fields in chrome (thanks /u/nightblue_fruit)
- made the option fields longer
- fixed dropdown text align, should look better on IE/chrome now
Big update! In this version I’ve implemented the ability to define multiple flours, calculate item hydration, starter hydration, and squashed some bugs.
- Implemented dropdown for item type – allows for multiple types of flour, liquid, starter, and individual ingredient hydration
- Fixed close info bug
- Fixed bug where water hydration was not being set to 100% on shared recipe
- Fixed n/a option not displaying on shared recipe
What is BakersCalc, anyways?
I’m glad you asked! BakersCalc is a side project of mine to help with creating, updating, and sharing bread formulas. The beauty behind baker’s percent is everything is relative to your total flour weight, so it doesn’t matter if you want to make 300g of dough or 300kg. All your ingredients will scale accordingly.