Recently downloaded the App onto my iPad running iOS 13.3 (17C54).
Two points at this time as I’m struggling to use the App (partly through lack of time and partly as a new user)
- Are you aware that when Dark mode switches in on the the device, in edit mode the Title font switches to White and as the background remains in White it’s not possible to insert anything visible unless Dark mode is turned off.
- Have reviewed the videos and entered all the quantities into the Final section. Now I want to create a new Section as the tutorial suggests but the tutorial does show how to do this and I can’t find any way to do it. What am I missing?
Thanks for your note about dark mode – both iOS and Android versions need to be updated to work in dark mode – hopefully this holiday.
When adding a recipe you are right that you need to add all ingredients (and the full amounts) into the base formula section first. Adding a new stage is just the same as a new ingredient – tap the + button on the right side of the table headings.
The app adds a new row to the table with the ingredient name selected ready for you to enter the name, say “Sourdough”. The next thing to do is to select the ingredient type – by tapping the “O” (for other) in the T (for type) column. This opens the type chooser – roll through the choices and select the “Sourdough.”
All the types that are in blue represent stages. Thus Sourdough, Sponge, Soaker and Production are all stages. When you tap Done for this type the app creates a new stage section with a default table of ingredients.
It is important to set the correct type as this is used by the app to apply specific logic – for example “Flour or seeds” indicates to the app that this is a flour and all flours totalled up represent 100%, from which other ingredients baker’s percentage are calculated.
Each ingredient type has special rules that govern how the app treats them. Use the “Other” type for the rest – eg Salt is important, but is not handled in any special way, so it’s just an other ingredient type.
Adding ingredients to subsequent stages is the same process.
Additionally, you can tap the ellipsis (… or more actions) beside an ingredient. This will present you with the option to delete or copy the ingredient within that stage; or you can copy the ingredient to other sub-stages – these are only shown if there is a stage within that formula that you can copy to.
The get help about the various columns and fields, double tap their labels/titles and a help dialog will be shown with a description of the field and what to enter.
When adding your own recipe, it is usually best to switch the “Ingredient input method” to “Weights.” Then enter all the ingredients of the recipe into the base formula table, ensuring that the weight amount that you enter is the total amount for the recipe, including what you would be adding to the sourdough stage or any production stage. Then in the other stages that you created, enter the amounts that those stages require. Once all the amounts are entered you can switch the method back to percentages.
Important note: the sourdough and sponge stages are sub-formulas. Thus, the total flour in those stages is the 100% used to calculate the other ingredients in that stage, just like any other dough formula.
Additionally, the weight of the total flour in these sub-formula stages is what that stage’s percentage is represented in the owning or proceeding stage. For example if your sourdough is 30% then that means that 30% of the flour from your base formula is used as the total flour for the sourdough.
The ingredients within that sourdough stage are then calculated as bakers percentages of that 30% flour. This is standard bakers percentages (in most professional and amateur settings); have a look at a really good resource at the bbga.
The soaker and production stages are not sub-formulas, but more like sub-tasks that are done before or after their owning stage. The ingredient amounts come directly out of the owning stage and the total percentage of that stage is a simple percent.
For example in a soaker stage you are just wetting the seeds before they are added to the dough. An autolyse is another example of a production stage that happens before the main dough is mixed. A post production stage may be – to fold in a fruit and nut mix after the dough has been made.
I hope this answers your questions. I’ll be getting onto the dark mode asap and apologies for taking so long with it.