May 23rd, 2017
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 firstname.lastname@example.org, happy baking!