Imagine having a simple program that does all the Baker's Math calculations for you. Yes, no more worrying about how to work out the quantity of ingredients to use when scaling a recipe up or down or when you want to customize an existing recipe and experiment with different hydrations or ingredient levels. You either enter your desired flour quantity or dough weight in grams and it gives you the quantities of water, yeast/starter, and salt. If this is something you'd like to have, get yours usi
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