Now that the pizza has your attention – BakersCalc v2 is officially out! It’s been rewritten from the ground up to be more lightweight, efficient, and user friendly.[continue reading]
I’m glad to announce that since most of the bugs in BakersCalc have been addressed I’m finally working on adding some useful features. Today’s update brings drag n drop sorting for all devices, in hindsight this should have been implemented from the beginning. There will be a small design update to make it obvious, but to sort you simply click/touch on the item’s weight and drag it to it’s new position.
Winding down the weekend with some minor BakersCalc updates. This mostly addresses some strange use cases that realistically shouldn’t happen but technically could. I also changed the animations and in my very biased opinion think they make the user experience more fluid.[continue reading]
It’s been a while since my last update, but things are finally moving again. You can now select pounds (lb) as your displayed weights which should help when making large batches of dough.[continue reading]
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.[continue reading]
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.[continue reading]
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. [continue reading]
Big update! In this version I’ve implemented the ability to define multiple flours, calculate item hydration, starter hydration, and squashed some bugs.[continue reading]
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. [continue reading]