WARNING: This repository is still very much in progress and primarily a learning experiment - use at your own risk!
- Allow yeast key to be used
- Provide options for flour adjustment algorithms (least squares solution vs. naive re-allocation [current])
- Write a test-suite
- Panic if unexpected keys in YAMLs
- Validation on input arguments (i.e negative weights, 0.0 values)
- More helpful error messages vs. just panicking on error
- --save-to functionality
- Support alternative methods of hydration (i.e milk for brioche)
Simple little CLI tool for converting Bread bakers formulas into full recipes using Rust!
Simply download the bake binary from one of the pre-compiled binaries listed here: https://github.com/jerdra/bake/releases/tag/v0.1.0
You may modify your PATH variable to include the bake program if you'd like to use it in any directory.
At the moment bake can be installed using cargo install after cloning the repository to your local computer. Note that you will need to install Rust build tools and cargo in order for this to work (see How to Install Rust)
# --depth 1 prevents downloading history
# --branch v0.1.0 downloads a specific tag, leave it out if you want the latest state of main
git clone --depth 1 --branch v0.1.0 https://github.com/jerdra/bake.git
cd bake
cargo install --path .
Note that you may need to add $HOME/.cargo/bin to your PATH variable to make this binary more accessible.
All options to bake can be revealed using:
bake --help
# Output
bake 0.1.0
Create Bread recipes using JSON formulas
USAGE:
bake [OPTIONS] --formula <FORMULA> --weight <WEIGHT>
OPTIONS:
-f, --formula <FORMULA> YAML file containing dough formula
-h, --help Print help information
-o, --save-to <SAVE_TO> Save final recipe to a file
-s, --starter-spec <STARTER_SPEC> YAML file containing starter build
-V, --version Print version information
-w, --weight <WEIGHT> Target dough weight
bake requires the user to specify their dough formula using a YAML file. The YAML file is a simple text file that bake reads and convert into a bread recipe. Below is an example YAML file:
basic.yaml
name: Basic Dough
description: This is a very basic 80% hydration, 5% whole wheat recipe
flour:
white: 95
whole_wheat: 5
hydration: 80
salt: 2
yeast: 1
With this formula, bake can convert this into a 1000g bread recipe using the following command:
bake --formula basic.yaml --weight 1000
This outputs:
Basic Dough
============================
Basic 80% hydration, 5% whole wheat recipe
============================
Total Weight: 1000.00
Flours:
----------------------------
whole_wheat: 27.32
white: 519.13
----------------------------
Water: 437.16
Salt: 10.93
Yeast: 5.46
Final Dough Composition:
===========================
Flours:
---------------------------
whole_wheat: 0.05
white: 0.95
---------------------------
Hydration: 80.00
Salt: 2.00
Yeast: 1.00
Sourdough recipes become complicated as they introduce additional flours into the final dough that is produced. bake will attempt to re-adjust flours in order to preserve the baker's intended dough formula while accounting for any new flours introduced by the starter. This in accordance with the BBGA Bakers Formula Guide. To introduce a Sourdough culture into your recipe, you'll need another YAML file describing your starter:
starter.yaml
flour:
white: 50
whole_wheat: 50
hydration: 100
NOTE: The flours in your starter are matched up to the original recipe by their names! Make sure you don't have any typos
Let's update our basic.yaml to reflect how much starter we want to add:
basic-with-starter.yaml
name: Basic Sourdough
description: Basic 80% sourdough recipe
flour:
white: 95
whole_wheat: 5
# Add starter percent
starter: 15
hydration: 80
salt: 2
With our starter described in starter.yaml and incorporated into basic-with-starter.yaml, let's bake:
bake --formula basic-with-starter.yaml --starter-spec starter.yaml --weight 1000
Output:
Basic Sourdough
============================
Basic 80% sourdough recipe
============================
Total Weight: 1000.00
Flours:
----------------------------
whole_wheat: 6.87
white: 501.37
----------------------------
Water: 398.35
Salt: 10.99
Starter:
----------------------------
Total Amount: 82.42
white: 20.60
whole_wheat: 20.60
Water: 41.21
----------------------------
Final Dough Composition:
===========================
Flours:
---------------------------
whole_wheat: 0.01
white: 0.91
Prefermented white: 3.75
Prefermented whole_wheat: 3.75
---------------------------
Hydration: 80.00
Salt: 2.00
Mixins can be added to any bread formula simply by specifying the mixins key in your formula:
name: Onion garlic bread
flour:
white: 100
mixins:
onion: 5
garlic: 2
hydration: 80
salt: 2
yeast: 1
description: |
"Onion garlic bread"
Output:
Onion garlic bread
============================
"Onion garlic bread"
============================
Total Weight: 1000.00
Flours:
----------------------------
white: 526.32
----------------------------
Water: 421.05
Salt: 10.53
Yeast: 5.26
Mix-ins:
----------------------------
onion: 26.32
garlic: 10.53
----------------------------
Final Dough Composition:
===========================
Flours:
---------------------------
white: 1.00
---------------------------
Hydration: 80.00
Salt: 2.00
Yeast: 1.00
Mixins:
---------------------------
onion: 5.00
garlic: 2.00
---------------------------
Sample recipes can be found in the recipes/ directory under either the sourdough and yeasted directories.