Bread code

A common problem: you want to bake a delicious bread and you have an excellent recipe book. But at times you may want to bake a smaller or larger bread than written in the recipe, or you want to make a different amount of loafs. Manually calculating the new desired amounts is a dangerous source of errors.

To solve this major problem in empirical baking, I've written two basic programmes for Stata. You can download the ado-files here: bread_simple, bread_flex

As I have not written a proper documentation (yet), I'm providing a brief description of the programmes below.
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bread_simple

Intended for simple types of bread, containing only one type of flour and the other standard ingredients:  water, salt, sourdough starter (levian)  and/or dry yeast.
Command follows the structure shown below, where the user indicates the desired weight of the dough, followed by the original ingredients in the recipe and the name of the bread. Only the amounts (in gram) and the name of the bread should be altered.

bread_flex

For more complex type of breads containing up to 9 different types of flour. Different types of flour are separated by a comma (as are the names of the flours). As in the command bread_simple, only the amounts and the name of the flour and the bread should be altered.