Murwell Food

Bread Recipe Calculator

An app to create bread recipes using baker percentages and the hydration level of the desired dough. Just insert the amounts and the recipe will appear. Much like the way bread rises from flour and water. Magically. As an added bonus, easily include sourdough starter in the recipe.
Total Weight of
Desired Dough
Positive Numbers Only
Should Use Grams
Much More Accurate
Hydration % of
Desired Dough
Positive Numbers Only
Ratio of Liquids
to Solids in Recipe
Usually Between
58-70%
Lower = Denser
Salt %
Positive Numbers Only
Salt
Typically
1.75% to 2.5%
of the Flour
Yeast %
Positive Numbers Only
Yeast
Typically
Between
.25% - 1%
of the Flour
Sugar %
Positive Numbers Only
Sugar %
Typically
Between
1% - 10%
of the Flour
Oil %
Positive Numbers Only
Oil
Percentage
Typically
1% - 10%
of the Flour
Diastatic
Malt %
Positive Numbers Only
Diastatic
Malt %
Typically
Between
1% - 5%
of the Flour
Honey %
Positive Numbers Only
Honey %
Typically
Between
1% - 5%
of the Flour
Egg %
Positive Numbers Only

Egg %
Typically
Between
5% - 10%
of the Flour
Baking Soda %
Positive Numbers Only
Baking Soda %
Typically
Between
1% - 5%
of the Flour
Baking Powder %
Positive Numbers Only
Baking Powder %
Typically
Between
1% - 5%
of the Flour
SourDough
Hydration
Positive Numbers Only
Ratio of
Water to Flour
in SourDough
Starter
Typically
50% - 200%
SourDough
Starter %
Positive Numbers Only
Starter
Typically
Between
10% - 30%
of the Flour
Butter %
Positive Numbers Only
Not too much butter
Say the Cardiologists
What do they know?
Milk %
Positive Numbers Only
Used in Pancake Batters
and Sweet Breads
Percentages Can Vary
Liquid A %
Positive Numbers Only
Any Liquid Ingredient
Solid A %
Positive Numbers Only
Any Solid Ingredient
Create

Recipe

Ingredient Grams
Flour
Water
SourDough
Salt
( tsp)
Yeast
( tsp)
Sugar
Oil
Diastatic
Malt
Egg
( Eggs)
Honey
Baking
Soda
Baking
Powder
Butter
Milk
Liquid A
Solid A
Enjoy Life. Bake Bread.

About

This app to create bread recipes comes out of a spreadsheet that I had written years ago. It was back when I was experimenting with making different breads. The realization that the ratio of water to flour is basically what differentiates breads was an "aha moment" that raised my baking from merely following recipes to creating. Suddenly, I understood why bagels are denser and why NY Pizza is different from the rest.
Eventually, I experimented with sourdough. But taking care of the starter consumed too much of my life. On the bright side, I added it to my spreadsheet as the combo water/flour in the starter had to also be included in the overall bread hydration or the recipe would be totally off. Just remember, "Hydration is the Key."
For those interested, the calculator treats sugar like a liquid. On the other hand, oil is not. Kind of counter-intuitive. But that's the way I was taught by a wise, old baker from the old country.
If a mistake is noticed or you have a comment/suggestion regarding the application, please send an email.
Email