Create New Recipe

To get started:

  1. Give your recipe a Name, tap the top label: Recipe Name
  2. Enter your total recipe size if you know it in advance
  3. Enter your desired hydration % if you know it in advance

If you are not sure of the size and hydration that is ok.  Enter flours and liquids, then when you tap ‘Check Recipe’ or ‘Hydration %’, they will be auto-calculated for you and you can changed these values any time.

Button: Check Recipe

As you enter ingredients, tap this button to make sure all is adding up correctly, meaning, flours measure up to your total recipe flour size and the liquids are at your selected hydration %. If you did not enter a total recipe size or hydration % up front, whatever you have entered will be calculated and entered for these values.  You can then change them to what you want and do a ‘Check Recipe’ again.

Button: Hydration %

Once you have some flours and liquids entered, with or without any preferments, tap this button to see your hydration %.  You will probably use this button when you copy in a recipe from an outside source that does not give this information.

Button: % Recipe to Grams

Tap this button if you have a ingredient to add and you wish it to be a percent of the Total Recipe Flour Size.  Enter the percent and you will get the grams to use.

Button: Save Work >> Work Saved

After you have given your recipe a name, you should save your work often.

Section: Flours

You can enter up to 9 different flours to your recipe. Tap on any flour label to change the name if what we have listed is not there.  Remember, the total of all flour weights must equal your Total Flour Recipe size at the top. If a flour field has a value, then tapping on the label will check it against the Total Flour Recipe size and give options to adjust.

Here, the BF of 630 plus the levain (below) flour of 150 equals 780.

Section: Liquids

You have 9 pre-done fields and 3 add fields for liquids. Our app is very special, in that it takes into consideration that some liquids are not 100% water, namely: Milk, Eggs, Butter, Honey, Creams, and Barley Malt.  Our app insures the greatest possible accuracy in calculating hydration %.  If a liquid field has a value, then tapping on the label will check it against the hydration % and give options to adjust. Tap on the ‘+Add liquid’ labels to change the name and enter values. These are calculated as being 100% water. The liquids, calculated as their water content, figure into the Hydration %.  Typical bread percents:

  • Baguettes with poolish, 66% hydration, all bread flour
  • Ciabatta, 73% hydration, all bread flour
  • Pain Rustique (rustic bread), 69% hydration, all bread flour
  • Country Bread, 68% hydration, all bread flour
  • Roasted Potato bread, 61% hydration, 85% bread flour / 15% whole wheat flour / 25% roasted potatoes
  • Whole wheat bread, 68% hydration, 50/50 whole wheat and bread flour
  • Semolina (Durum) bread, 62% hydration, 50/50 durum and bread flours

Here, the Water of 340 plus Butter of 57 plus the levain (below) water of 150, divided by 780 = 64% hydration (in the calculation the butter water = 57 X 15% water content = 9)

Section: Dry

For both Yeast and Salt you can set auto-calculated % in ‘Settings’, otherwise you need to enter these values manually. To auto-calculate, in ‘Settings’, set the desired % of Total Flour Size and set the switch to ON. For the Yeast, you can also set the default type of yeast used which will show in the app and your printed recipe. Tap on the ‘+Add dry’ labels to change the name and enter values if needed.

Here, we copied in a recipe, so set the Yeast and Salt to be entered manually in the ‘Settings’ page.

Section: Preferments

Check the ‘Check Box’ to enable the preferment builder section.
Tap on the ‘Add Preferment’ label to get info on basic preferments.

Step 1: Select the ‘PF Type’ – Build your PF’s in the builder: Settings (3 dots) > PF Builder
Step 2: Choose calculation basis: % of Total Size or PF Weight
Step 3: Tap the ‘Calc PF’ button to fill in the 4 values below
Step 4: Tap the ‘Check Recipe’ button to adjust recipe to account for your newly added preferment
Step 5: Optionally, fill in the PF Proofing Hours info for good record keeping

Note: If you have a preferment added and then ‘Uncheck’ the check box, it will be removed from the recipe and you will need to tap the main ‘Check Recipe’ to adjust for this change.

Here, we used a levain 300 g total weight made with SDS, all at 100% hydration (flour g = water g) We created the levain the night before, so it had a 12 hour Bulk Rise RT.

Preferment Builder Page

In ‘Options’, select: PF Builder

Here, you design your PF’s in advance, so in the main screen you just select them and the app takes care of all those complicated percents and such.  There are the 6 main PFs and one ‘User Defined’.  You can give it a name and the construction parameters.

The 7: Poolish, Biga, Sour Dough Starter, Sponge, Levain, Pate Fermentee, User Defined

Section: Prep and Bake

Items in this section are for good record keeping, so that you can easily reproduce the recipe.  All this info is included in the print and share file.

Section: Notes

Add any free form notes here.  These also are included in the print and share file. Below, we did change some aspects of the original recipe and documented them in notes.

Section: Image

You can take a picture with your device and include it in the recipe file for documentation.

  1. Check the box ‘Add Picture’
  2. Tap the image area, select, then save your recipe
  3. Only the image name is included in the print and share file.

Options

Tap the 3 dots, top-right of the app to see:

Load Recipe: Choose any existing recipe to load
Scale Recipe: Enter a new Total Flour size and all ingredients will adjust accordingly
Delete Recipe: Delete a recipe (well, it didn’t taste that good)
PF Builder: Build your preferments here
Save As…: Keep the current recipe but try some adjustments in a new one
Share…: Read printable file and share file to other device apps
Conversions: See a list of common conversions to grams
Settings: Opens the ‘Settings’ page
Online Help: Takes you to this help page

Note: Apple users also have options: Import Data File and Export Data File

Settings Page

All fairly self explanatory.

Yeast Auto-Calculate (based on % Total Flour size): Off/On and desired %
Salt Auto-Calculate (based on % Total Flour size): Off/On and desired %
Include Oil in hydration % calculation: Off/On
Default Yeast Type Used: Options here are ADY, IY, and FY (here so you keep records of what you used)
Temperature Scale:  F or C

Share Data Between iPhone and iPad

You can use the iCloud to share the main data file between devices.
Develop recipes on one device and transfer all of them to the other device.
The shared file is the main data file containing ALL of your saved recipes.
Make sure both devices have the same Apple ID, are logged in, and connected to wi-fi

Step 1: Create Common Folder
  1. In either device, tap ‘Files’ icon
  2. Under locations, select: iCloud Drive
  3. Tap 3 dots (upper-right) and select: New Folder
  4. Name folder: Complok
  5. Complok folder should now show in your other device’s iCloud Drive
Step 2: Export Data File (SavedBreads.xml)
  1. In Bread Maker app, tap ‘Options’ (3 dots) and select: Export Data File
  2. Share options open
  3. Select: Save to Files
  4. Select: iCloud Drive > Complok folder
  5. Tap ‘Save’ (upper-right)
  6. File should appear in  the Complok folder of the other device
Step 3: Import Data File (SavedBreads.xml)
  1. In Bread Maker app, tap ‘Options’ (3 dots) and select: Import Data File
  2. Browse to Locations > iCloud Drive > Complok folder
  3. Select: SavedBreads (the .xml may or may not be showing)
  4. File imported
  5. All the saved bread recipes from your other device are now on this device

Lessons

Lesson 1: Create a recipe from scratch – you know your overall parameters

We will create a standard Boule then will add sour dough starter to the existing in Lesson 2

  1. Enter Total Flour Size: 800
  2. Enter desired Hydration %: 65
  3. Give recipe a name: Boule (top of app)
  4. Click the ‘Save Work’ button (lower-right)
  5. Enter 600 for All Purpose and 200 for Bread
  6. Tap ‘Check Recipe’ and notice = 520 g water needed
  7. Enter 520 for Water and tap ‘Check Recipe’ again
  8. Yeast and Salt – If you set these to auto-calculate in ‘Settings’ then you are good to go, else enter manually
  9. All checks ok, save recipe, and you are ready to create and bake

Lesson 2: Adding a Preferment to existing recipe

  1. Tap 3 dots and select: PF Builder
  2. Scroll to Sour Dough Starter, confirm the parameters, click ‘Done’
  3. Scroll down to ‘Add Preferment’ and check the box
  4. Tap ‘PF Type’, select: SD Starter
  5. Check the option: % of Total Size
  6. Enter 20 in the PF % of Total box and tap: Calc PF
  7. Note the amount of SDS required. If you don’t have enough, then create a Levian
  8. Tap ‘Check Recipe’  – Notice that you need to remove 160 g from your current flours
  9. You can do that manually or tap the label under All Purpose or Bread and follow the prompt
  10. You also got a notice that a Subtract Water Needed – Option to automatically remove the excess water
  11. You can also tap on any liquid label containing a value and follow the prompt
  12. A final ‘Check Recipe’ now confirms that you have added in the SD Starter and kept your overall parameters
  13. Tap ‘Save Work’
  14. If desired, give this new recipe a new name, keeping the ‘My Boule’  file intact, as follows:
  15. Tap 3 dots, select: Save As…
  16. Enter your new name, such as Boule SD, then ‘Save Work’

Lesson 3: Adding/Changing liquids that have different water %

Some liquids are not 100% water content.  These include: Milk, Butter, Honey, Cream, Barley Malt, and Eggs.  Our app takes this into account when calculating your overall recipe hydration %.  So, lets add some milk and an egg to our Boule SD.

  1. Enter 50 for milk and 57 for eggs (average weight for a large egg)
  2. Tap ‘Check Recipe’ – notice that 86 g water equivalent needs subtracted – tap on item labels to do that, so…
  3. Tap on label for Water and select Yes to auto-subtract the excess water
  4. Tap ‘Check Recipe’ and all is good – Save Work

Lesson 4: Adding/Changing Flours

Ok, it was good, but you want to experiment with other flours, keeping the total size and hydration the same.
Lets add 50g of Whole Wheat Flour.

Current  flour standings for your Boule SD:
APF: 440, BF: 200, SDS: 160

To reduce the existing flours equally:

  1. Enter 50 for Whole Wheat
  2. Tap ‘Check Recipe’ – Notice shows you what is needed (50 grams subtracted)
  3. Change APF to  415 and BF to 175
  4. Tap ‘Check Recipe’ and all is ok
  5. Tap ‘Save Work’

To reduce only the APF:

  1. Enter 50 for Whole Wheat
  2. Tap ‘Check Recipe’ – Notice shows you what is needed (50 grams subtracted)
  3. Tap the label: ‘All Purpose’
  4. Option to auto-subtract the required amount. Choose ‘Yes’
  5. Tap ‘Check Recipe’ and all is ok
  6. Tap ‘Save Work’

Lesson 5: Copy in an outside recipe

You will probably do this a lot. We find that most of the bread recipes, especially from older sources, do not give an overall Total Flour size or hydration %.  That is where our app comes in.  Enter the recipe, get these values, then change if needed.

Let’s use a popular recipe from ‘Artisan Sourdough Made Simple’, Everyday Sourdough on pg. 26

  1. Enter 500 for Bread
  2. Enter 350 for Water
  3. Set yeast and salt auto-calculate to OFF in ‘Settings’
  4. Enter 9 for Salt
  5. Check the ‘Add Preferment’ checkbox
  6. Select: SD Starter (you previously designed it in the ‘PF Builder’ page)
  7. Select calculation basis: PF Weight
  8. Enter 50 for PF Weight
  9. Tap ‘Calc PF’
  10. Tap ‘Check Recipe’ – Total recipe size updated to 525, Hydration % updated to 71%
  11. The notice did not yet say Flours: All ok and Liquids: All ok
  12. Tap ‘Check Recipe’ again – See you need to remove a bit of water, select: Yes
  13. Change recipe Name to: Artisan SD, then ‘Save Work’

Lesson 6: Copy recipe, use a levain, notes, loaf photo, then read/share printable file

We will copy in a more complicated recipe and use more app features.
We will use King Arthur’s Sourdough Sandwich Bread recipe available online.

  1. Create the levain: 128 g APF, 128 g Water, 44 g SDS (Total = 300g)
  2. Mix the levain well and RT for 12 hrs. or so at 70 deg F
  3. Top of app, change Recipe Name to: KA SD Sandwich
  4. Check the checkbox, ‘Add Preferment’
  5. Select: Levain, Select: PF Weight option, Enter 300 for PF Weight, Tap ‘Calc PF’
  6. Enter 12 for Bulk Rise PF
  7. Create main dough next
  8. Enter 630 for Bread or All Purpose
  9. Enter 42 for Dry Milk
  10. Enter 50 for Sugar
  11. Enter 15 for Salt (turn off auto-calculate in ‘Settings’)
  12. Enter 6.3 for Yeast (IY) (turn off auto-calculate in ‘Settings’)
  13. Enter 57 for Butter
  14. Enter 340 for Water
  15. Tap ‘Check Recipe’ – Auto-fills: Total Flour = 780, Hydration % = 64
  16. Tap ‘Check Recipe’ again, until Flours: All ok and Liquids: All ok, then do a ‘Save Work’
  17. In Notes, enter: levain (APF 128, W 128, SDS 44)
  18. In Notes, enter anything else you want about the recipe
  19. Enter 2 for Bulk Rise RT (under Proofing Hours) – just after mixing all together
  20. Enter 2 for PreBake RT (under Proofing Hours) – in the pans now
  21. Enter 35 for Bake Minutes, 375 for Bake Temp, 203 for Bread Temp (finished)
  22. Enter 72 for RT Temp  and 52 for Humidity % (under Environment)
  23. Tap ‘Save Work’

Now, bake your wonderful bread, then take a photo of it to document this recipe.

  1. Open app and recipe. Scroll down to ‘Add Picture’ and check the box to open
  2. Tap the empty space and select: ‘Add/Change Photo’
  3. Navigate to the loaf pic and it is inserted
  4. Tap ‘Save Work’

To Print and/or Share your recipe.

Tap ‘Settings’ (3 dots), choose ‘Share…’

  1. Options Read or Share
  2. Choose ‘Read’ to view your printable/shareable file
  3. Choose ‘Share’ to open your device app options
    (Share to email and send recipe as attachment or share to your device print manager app)

Good Baking Tools

Kitchen Weather Station

Accurate Proof Temp RT
Accurate Proof Temp CT
Accurate Room Humidity

See the station here

Danish Dough Whisk

All stainless steel
Easily mix large portions
Quick cleanup

See the whisk here

Instant Read Thermometer

Efficient and fast
Simple design
Measure your bread temps

See the thermometer here

SAF Instant Yeast Red

Really good yeast
Never had an issue
Just add to flour and go

See the yeast here

Bench Scraper

A pretty necessary item
Has imbedded ruler
Rustproof

See the scraper here

Cutting Board

Good for small kitchens
Sturdy and heavy (18 X 24 X 1.75)
The one we use

See the board here

KitchenAid Dough Shield

Prevent dough climbing
Make more each time
A great addition

See the shield here

Bread Keeper

Air vented
Collapsible
Keep fresh longer

See the keeper here