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open menu bread by formula source bbc food gluten-free bread povitica breadandcompanatico.com panis farreus: 100% einkorn ring sourdough doughnuts breadcalc.com breadcalc.com - 100% 100% hydration 100% wholewheat 100% rye 80% hyd spelt organic wholemeal 80% hyd stoneground 100% wholemeal 90% hyd breadcalc.com - country !khorashan and white !seeded loaf 35% light rye 80% hyd 70% coarse wholemeal, 17.5% white 80% hyd basic country tartine 77% hyd canadian wholemeal + white #4 50/50 85% hyd coarse wholemeal, light rye and white 85% hyd pumpkin bread 81% hyd shipton 5 seed bread breadcalc.com - flat chapati naan 70% hyd pita bread 66% hyd breadcalc.com - sweet bakewell brioche brioche (yeast) 60% hyd easy pannetonne stage 1 leopard bread nutella bread (idea) romanian cozonac sicilian lemon sweet bread sourdough croissants sourdough hot cross buns stollen (x2) tea loaf breadcalc.com - white !easy soft white rolls !sandwich loaf, easy braided loaf ciabatta 85% hyd easy challah or burger bun focaccia 90% hyd olive and tomato focaccia soft rolls soft white sandwich tiger bread white shipton mill #1 82% hyd crumpetsandco sourdough burger buns 58% hyd honestcooking wild sourdough challah 59% hyd jovialfoods einkorn sourdough artisan bread king arthur sourdough crackers northwest sourdough 60% mother dough 75% hydration, easy autumn white alaska sourdough (nw sourdough) 67% hyd chocolate cinnamon rye english mufins festive hawaiian rolls flaxseed heaven 80.6% hyd sourdough latvian apple cake yohan ferrants do nothing bread perfect sourdough perfect sourdough (bas yuksel) 17,5% 80 rye 20 gluten 100% hydration 87% hydration 15% starter high gluten whole wheat margaret copycat recipe testing maximum volume, oven spring and hydration , shaping practice dough perfect white country loaf tartine basic country at 90% hydration test loaf with gluten perfect sourdough (christine lovett) christine lovett christine lovett hot cross buns perfect sourdough (muna saif) toast with 40% ww perfect sourdough (omer macarlioglu) 78,3 hyd tartine my sd cranberry walnut perfect sourdough (sandy worth) sandy worth sandy worth sandy worth sandy worth sandy worth sandy worth sandy worth perfect sourdough user beetroot fougasse (sylvain vernay) brioche burger buns (niki georgiev) carrot sourdough (chuah chiew see‎) cheddar and cayenne (hannah page) english muffins hokkaido milk loaf (kitty mao) khorasan (sylvain vernay) light pumpernickel (anisa tyebally) meatball stuffed garlic knots multigrain seeded baguettes (sylvain vernay) pretzels (ppg baker) rustic baguettes (sylvain vernay) soft white rolls sourdough blaa recipe sourdough ciabatta (see bee lim) sourdough donuts by anita umer sourdough doughnuts (sylvain vernay) sourdough marble rye sourdough sunflower bread (margaret gobbi) shipton mill user khoran breakfast buns the clever carrot sourdough noir 62% hyd theperfectloaf country loaf 81% hyd perfectloaf - best sourdough 87% hyd tartine olive sourdough 82% hyd wildyeastblog soft sandwich sourdough wild yeast favourite basic 60% mother dough 75% hydration, easy autumn white alaska sourdough (nw sourdough) 67% hyd english mufins white !easy soft white rolls !sandwich loaf, easy 75% hydration, easy autumn white alaska sourdough (nw sourdough) 67% hyd braided loaf brioche burger buns (niki georgiev) ciabatta 85% hyd english mufins flaxseed heaven 80.6% hyd focaccia 90% hyd soft rolls soft sandwich sourdough soft white rolls soft white sandwich sourdough blaa recipe sourdough burger buns 58% hyd tiger bread white shipton mill #1 82% hyd wild sourdough challah 59% hyd wild yeast favourite country !khorashan and white 35% light rye 80% hyd 70% coarse wholemeal, 17.5% white 80% hyd basic country tartine 77% hyd canadian wholemeal + white #4 50/50 85% hyd carrot sourdough (chuah chiew see‎) coarse wholemeal, light rye and white 85% hyd country loaf 81% hyd khoran breakfast buns khorasan (sylvain vernay) light pumpernickel (anisa tyebally) perfectloaf - best sourdough 87% hyd pumpkin bread 81% hyd sourdough ciabatta (see bee lim) tartine olive sourdough 82% hyd tea loaf yohan ferrants do nothing bread 100% 100% hydration 100% wholewheat 100% rye 80% hyd spelt organic wholemeal 80% hyd stoneground 100% wholemeal 90% hyd white shipton mill #1 82% hyd breads with bits !seeded loaf cheddar and cayenne (hannah page) flaxseed heaven 80.6% hyd light pumpernickel (anisa tyebally) multigrain seeded baguettes (sylvain vernay) olive and tomato focaccia pumpkin bread 81% hyd shipton 5 seed bread tartine olive sourdough 82% hyd wild yeast favourite whole wheat / rye etc 100% hydration 100% wholewheat 100% rye 80% hyd 35% light rye 80% hyd 70% coarse wholemeal, 17.5% white 80% hyd basic country tartine 77% hyd canadian wholemeal + white #4 50/50 85% hyd country loaf 81% hyd spelt organic wholemeal 80% hyd stoneground 100% wholemeal 90% hyd non wheat einkorn sourdough artisan bread gluten-free bread khoran breakfast buns khorasan (sylvain vernay) panis farreus: 100% einkorn ring shipton 5 seed bread flat chapati naan 70% hyd pita bread 66% hyd sourdough crackers baguettes multigrain seeded baguettes (sylvain vernay) rustic baguettes (sylvain vernay) bagel pretzels (ppg baker) sweet bakewell brioche chocolate cinnamon rye easy pannetonne stage 1 festive hawaiian rolls leopard bread nutella bread (idea) povitica romanian cozonac sicilian lemon sweet bread sourdough croissants sourdough donuts by anita umer sourdough doughnuts sourdough doughnuts (sylvain vernay) sourdough hot cross buns sourdough latvian apple cake sourdough noir 62% hyd stollen (x2) tea loaf enriched bakewell brioche braided loaf brioche (yeast) 60% hyd brioche burger buns (niki georgiev) easy challah or burger bun festive hawaiian rolls hokkaido milk loaf (kitty mao) leopard bread nutella bread (idea) romanian cozonac sicilian lemon sweet bread soft sandwich sourdough soft white rolls soft white sandwich sourdough burger buns 58% hyd sourdough croissants sourdough doughnuts sourdough doughnuts (sylvain vernay) sourdough noir 62% hyd sourdough sunflower bread (margaret gobbi) stollen (x2) tea loaf wild sourdough challah 59% hyd show stopper breads bakewell brioche beetroot fougasse (sylvain vernay) braided loaf carrot sourdough (chuah chiew see‎) cheddar and cayenne (hannah page) festive hawaiian rolls leopard bread meatball stuffed garlic knots povitica romanian cozonac sicilian lemon sweet bread sourdough croissants sourdough doughnuts sourdough doughnuts (sylvain vernay) sourdough marble rye sourdough sunflower bread (margaret gobbi) stollen (x2) -- this form can be used to : calculate the final hydration of a dough including starter scale a formula by a percentage scale a formula to give a final dough weight convert a formula between different units create a formula from flour / starter percentages flour 1 water 1 + flour 2 water 2 + flour 3 water 3 + flour 4 water 4 starter hydration + starter 2 hydration 2 extra 1 extra 2 + extra 3 extra 4 + extra 6 extra 6 unit grams ounces pounds cups extras + totals url with formula please enter a new title enter desired dough weight, flours, hydration and starter percentage final dough ww flour % rye flour % starter % starter hydration % hydration % 1 cup = 136 g flour 4.8 oz flour 0.3 lb flour 236 g water 8.32 oz water 0.52 lb water 227 g butter 128 g sugar 40 tsp 13.3 tbsp 1 lb = 454 g 16 oz 1.92307692 cups water 1 oz = 28.3495 g 0.0625 lb 0.20833 cups flour 0.1201923 cups water 1 g = 0.035274 oz 0.00220462 lb 0.00735294 cup flour 0.00423728 cup water weight conversion figures from google and allrecipes useful you tube videos batard shaping - josey baker's chad robertson masterclass high hydration dough shaping - san francisco how to shape bread dough - batards pizza dough shaping roll shaping - panadera shaping - chad robertson masterclass shaping - tartine country loaf help text enter the weight of the flour (and any other dry ingredients), water (and any other wet ingredients) and starter in

URL analysis for breadcalc.com

google.co.uk

Whois Information

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Domain Name: BREADCALC.COM
Registry Domain ID: 1948125849_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.enom.com
Registrar URL: www.enom.com
Updated Date: 2017-06-18T21:46:25.00Z
Creation Date: 2015-07-20T19:34:00.00Z
Registrar Registration Expiration Date: 2018-07-20T19:34:15.00Z
Registrar: ENOM, INC.
Registrar IANA ID: 48
Domain Status: clientTransferProhibited https://www.icann.org/epp#clientTransferProhibited
Registry Registrant ID:
Registrant Name: ROBERT KING
Registrant Organization:
Registrant Street: 53 HELMSDALE
Registrant City: BRACKNELL
Registrant State/Province:
Registrant Postal Code: RG12 0TA
Registrant Country: GB
Registrant Phone: +44.1344755994
Registrant Phone Ext:
Registrant Fax:
Registrant Fax Ext:
Registrant Email: [email protected]
Registry Admin ID:
Admin Name: ROBERT KING
Admin Organization:
Admin Street: 53 HELMSDALE
Admin City: BRACKNELL
Admin State/Province:
Admin Postal Code: RG12 0TA
Admin Country: GB
Admin Phone: +44.1344755994
Admin Phone Ext:
Admin Fax:
Admin Fax Ext:
Admin Email: [email protected]
Registry Tech ID:
Tech Name: ROBERT KING
Tech Organization:
Tech Street: 53 HELMSDALE
Tech City: BRACKNELL
Tech State/Province:
Tech Postal Code: RG12 0TA
Tech Country: GB
Tech Phone: +44.1344755994
Tech Phone Ext:
Tech Fax:
Tech Fax Ext:
Tech Email: [email protected]
Name Server: NS100.REDBACKINTERNET.NET
Name Server: NS99.REDBACKINTERNET.NET
DNSSEC: unSigned
Registrar Abuse Contact Email: [email protected]
Registrar Abuse Contact Phone: +1.4252982646
URL of the ICANN WHOIS Data Problem Reporting System: http://wdprs.internic.net/
>>> Last update of WHOIS database: 2017-06-18T21:46:25.00Z <<<

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Version 6.3 4/3/2002

Get Noticed on the Internet! Increase visibility for this domain name by listing it at www.whoisbusinesslistings.com

  REGISTRAR ENOM, INC.

  REFERRER http://www.enom.com

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =breadcalc.com

  PORT 43

  SERVER whois.enom.com

  ARGS breadcalc.com

  PORT 43

  TYPE domain

DOMAIN

  NAME breadcalc.com

NSERVER

  NS100.REDBACKINTERNET.NET 109.75.168.253

  NS99.REDBACKINTERNET.NET 109.75.168.252

  STATUS clientTransferProhibited https://www.icann.org/epp#clientTransferProhibited

  CHANGED 2017-06-20

  CREATED 2015-07-20

  EXPIRES 2018-07-20

  REGISTERED yes

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