Bread Database Needed

I am now almost 500 breads into my career as a baker, and I have attempted to keep track of all of the loaves I have baked. Here is the data I have kept so far:

Name,Date,Quantity,Type
Heather Lunan,5/19/2009,2,Amadana
Sourdough
J&B Club,5/21/2009,1,Foccacia
Ahn-Thu,5/21/2009,1,Whole Wheat
Drew,5/21/2009,1,Whole Wheat
Rachel Black,5/22/2009,1,Toasted Cumin Whole Wheat
24th St Cheese Co,5/22/2009,2,Rosemary Whole Wheat
Home,5/23/2009,1,Whole Wheat
Natalie,5/23/2009,1,Whole Wheat
David (Next Door),5/24/2009,1,Cumin rosemary whole wheat
Drew,5/24/2009,1,sourdough
Home,5/24/2009,1,artos
Christina,5/24/2009,1,cumin rosemary whole wheat
Drew,5/24/2009,1,toasted cumin rosemary whole wheat
Toby,5/24/2009,1,sourdough
Ben Glytsman,5/24/2009,1,sourdough
Angela Szeto,5/25/2009,3,Anadama
Sourdough
Whole Wheat
Doug and Lily,5/25/2009,2,Whole Wheat
Sourdough
Brian,5/25/2009,1,Whole Wheat
Research Now,5/26/2009,16,15 Bagels
1 Sourdough
Elaine,5/26/2009,1,Lemon Rosemary Whole Wheat
Carine,5/26/2009,1,Lemon Rosemary Whole Wheat
Drew,5/26/2009,2,1 Bagel
1 Lemon Rosemary Whole Wheat
Laura Chiavola,5/28/2009,2,Sourdough
Whole Wheat
Diana Lee,5/28/2009,8,2 Dutch Crunch
2 Sourdough
2 Sweet Rolls
2 Whole Wheat
Brian,5/28/2009,1,
Natalie,5/28/2009,1,Whole Wheat
Heather,5/28/2009,1,Whole Wheat Fendu
Dewayne,5/28/2009,1,Sweet Roll
Anh-Thu,5/28/2009,1,Dutch Crunch
David,5/28/2009,2,Prebaked Sourdough
Drew,5/28/2009,1,Sourdough fat baguette
Sue Ann Martin,5/29/2009,1,Focaccia
24th St Cheese Co,5/29/2009,1,Challah
Home,5/29/2009,1,Sourdough
Flour+Water,5/29/2009,1,Focaccia
Sasha Teiris-Maes,6/1/2009,4,2 Whole Wheat
2 Sourdough
Home,6/1/2009,1,Whole Wheat
Lila,6/2/2009,1,Whole Wheat Rosemary
David,6/2/2009,1,Sourdough
Pete,6/3/2009,2,Sourdough
Matt Lucas,6/3/2009,1,Sourdough
Chris,6/3/2009,1,Sourdough
Heather Fletcher,6/3/2009,1,Sourdough
Anh-Thu,6/4/2009,1,Sourdough
Flour + Water,6/4/2009,1,Focaccia
Lesley,6/4/2009,2,Sourdough Sandwich
Sourdough Baguette
Home,6/4/2009,3,Sourdough
Toby,6/4/2009,1,Sourdough
Liz,6/4/2009,1,Sourdough Sandwich Loaf
Anh-Thu,6/5/2009,2,Sourdough
Home,6/5/2009,2,Cheesebread
Brioche a tete
Ren,6/5/2009,2,Brioche a tete
Neighbors,6/5/2009,2,Brioche a tete
David,6/5/2009,1,Brioche a tete
24th St. Cheese Shop,6/5/2009,7,1-Sourdough
5-Brioche a tete
1-Cheese Loaf
Anh-Thu,6/6/2009,1,Brioche a tete
Drew,6/6/2009,1,Brioche loaf
Home,6/8/2009,3,2-Pita
1-Sourdough
Next Door Neighbor,6/8/2009,1,Sourdough
Dewayne,6/8/2009,1,Giant Sourdough
Mom,6/9/2009,1,Brioche loaf
Home,6/9/2009,5,4-Pita
1-Hummus Bread
Karla,6/11/2009,1,Soft Bread Roll
Home,6/11/2009,1,Soft Bread Roll
Drew,6/11/2009,2,Soft Bread, Baguette and roll
Drew’s Friend,6/11/2009,1,Soft Bread Loaf
Maia,6/12/2009,1,Focaccia
J&B Club,6/12/2009,1,Focaccia
Home,6/12/2009,6,Pita
Toby,6/12/2009,1,Challah
North Beach Festival,6/13/2009,3,Sourdough
Drew,6/13/2009,2,Sourdough
Ildico,6/13/2009,1,Sourdough
Jess,6/15/2009,1,Sourdough
Home,6/15/2009,1,Sourdough
Drew,6/16/2009,1,Sourdough
Anh-Thu,6/16/2009,1,Sourdough
J&B Club,6/18/2009,1,Focaccia
Home,6/19/2009,1,Honey Whole Wheat
Mom,6/19/2009,1,Honey Whole Wheat
Tina,6/19/2009,1,Honey Whole Wheat
Anh-Thu,6/19/2009,1,Cumin Whole Wheat
Lila,6/19/2009,1,Cumin Whole Wheat
Ildico,6/19/2009,1,Cumin Whole Wheat
Home,6/19/2009,1,Focaccia
Ren,6/19/2009,1,Casatiello Loaf
Tina,6/19/2009,1,Casatiello Loaf
Drew,6/19/2009,1,Casatiello Loaf
Lila,6/19/2009,3,Mini Casatiello
Ildico,6/19/2009,2,Mini Casatiello
Elaine,6/19/2009,1,Mini Casatiello
Home,6/19/2009,6,Mini Casatiello
Home,6/19/2009,18,Bagel
Lila,6/19/2009,9,Bagel
Ilidico,6/19/2009,2,Bagel
Mom,6/19/2009,1,Bagel
Susan,6/19/2009,1,Sourdough
Ren,6/19/2009,1,Sourdough
Ildico,6/19/2009,1,Sourdough
Home,6/19/2009,2,Sourdough
Steve Shapiro,6/20/2009,1,Sourdough
Cheese Shop,6/20/2009,1,Sourdough
Mom,6/20/2009,1,Sourdough
Rose,6/20/2009,1,Sourdough
Home,6/20/2009,1,Sourdough
2281 Neighbor,6/20/2009,1,Sourdough
Ilidico,6/20/2009,1,Sourdough
Pop,6/21/2009,3,Pretzels
Drew,6/23/2009,1,Sweet Poppy Bun
Home,6/23/2009,1,Sweet Poppy Bun
J&B,6/24/2009,1,Focaccia
Ariel,6/24/2009,1,Focaccia
Andrew Keeler,6/25/2009,1,Challah
Tina,6/25/2009,1,Challah
Home,6/25/2009,1,Focaccia
Sexy Soup Cart,6/25/2009,1,Rosemary Whole Wheat
Sexy Soup Cart,6/25/2009,1,Rosemary Whole Wheat
Sexy Soup Cart,6/25/2009,1,Large Rosemary Whole Wheat
Sexy Soup Cart,6/25/2009,5,Cumin Whole Wheat
Sexy Soup Cart,6/25/2009,1,Large Cumin Whole Wheat
Sexy Soup Cart,6/25/2009,1,Cumin Whole Wheat Boule
Alex Krassner,6/25/2009,1,Cumin Whole Wheat Boule
Drew,6/25/2009,1,Cumin Whole Wheat Boule
Home,6/25/2009,1,Cumin Whole Wheat Boule
Marco,6/26/2009,1,Challah
Jordan Gootnick,6/27/2009,2,Challah
Jordan Gootnick,6/27/2009,9,Sourdough
Jordan Gootnick,6/27/2009,1,Whole Wheat
Jordan Gootnick,6/27/2009,4,Rosemary Whole Wheat
Jordan Gootnick,6/27/2009,7,Casatiello
Anh-Thu,6/28/2009,1,Cinnamon
Ramona,6/29/2009,30,Bagel
Home,6/29/2009,3,Bagel
Drew,6/29/2009,3,Bagel
Anh-Thu,6/29/2009,3,Bagel
Drew,6/30/2009,1,Ciabatta
Home,7/2/2009,3,Ciabatta
Drew,7/2/2009,3,Ciabatta
Anh-Thu,7/2/2009,7,Sourdough
Home,7/6/2009,2,Sourdough
Home,7/8/2009,37,Mix
Costa Rica,,18,Mix
Drew,7/29/2009,1,Sourdough
Anh-Thu,7/29/2009,1,Sourdough
Rachel,7/31/2009,1,Sourdough
Drew,7/31/2009,1,Sourdough
Hadley,8/2/2009,2,Sourdough
Anh-Thu,8/3/2009,1,Sourdough
Flour+Water,8/3/2009,1,Sourdough
Jackie,8/4/2009,2,Sourdough
Drew,8/5/2009,1,Ciabatta
Flour+Water,8/5/2009,1,Ciabatta
Flour+Water,8/5/2009,1,Sourdough
Anh-Thu,8/5/2009,1,Sourdough
May,8/6/2009,1,Sourdough
Drew,8/6/2009,1,Sourdough
Sexy Soup Cart,8/7/2009,4,Whole Wheat
Sexy Soup Cart,8/7/2009,3,Challah
Sexy Soup Cart,8/7/2009,17,Sourdough
Ildiko,8/9/2009,1,Sourdough
Drew,8/9/2009,3,Sourdough
Ramona,8/10/2009,30,Bagel
Harold,8/10/2009,2,Bagel
Thu,8/10/2009,1,Bagel
Home,8/10/2009,7,Bagel
J&B Club,8/11/2009,1,Focaccia
Drew,8/11/2009,3,Sourdough
Drew,8/12/2009,1,Ciabatta
J&B Club,8/13/2009,1,Focaccia
Drew,8/13/2009,3,Baguettes
Drew,8/13/2009,1,Sourdough Boule
Drew,8/13/2009,1,Ciabatta

So first of all, I would like to have standardized tables set up, and have all of this data entered. Then, I would like to have a starter feeding schedule. At a basic level, you would be able to enter data on when you fed your stater. What time you fed, start weight, flour amount added, type of flour added, water amount added, mixing loss, temperature of the room, picture of starter before and after feeding.

After having that basic data available, you could create a program that you let you decide on a routine, say 2:1:1 feeding every 12 hours. It would instruct you how much to pre-measure of everything for the week, and when to do each feeding. It would also have entry after each completed feeding because the actual amounts added sometimes vary from the plan (mixing loss can be guessed, but will change depending on the technique of the person feeding).

The next part of the database relates to the formulas. I want to keep track of each loaf of each batch that gets made, and every piece of data I find relevant. Currently those are:
For each batch:
- The complete feeding history of the starter that is being used
- The time since last feeding of the starter
- weight of starter
- weight of flour, water, and other ingredients mixed into a sponge or directly to the dough
- type of flour used
- if sponge is made, ferment time
- if sponge is made, any mixing techniques used on the sponge
- gluten development technique for the dough
- ferment time
- weight of dough

For each loaf
- batch it came from
- weight of each shaped piece
- oven preheat temp
- steam technique used
- weight of water steamed
- any times the oven was opened
- any oven temperature changes
- total bake time
- temperature when removed from oven
- temperature when tasted
- picture of loaf
- description of loaf

For the descriptions
- Hollowness of the bottom when tapped
- color of the crust
- general weight feel of the bread
- weight of bread
- hole structure
- crispiness of the crust
- crumb evaluation
- flavor evaluation
- salt evaluation

I’m probably missing a few variables that would definitely want to be tracked, but we could always add to the list. Now not all of these will be tracked every time, nor are they important for the beginning stages. Some of these variables will be much more easy to find trends with, such as oven temperature and bake time relating to color of the crust.

So pretty much every batch and every loaf of bread will have its own unique formula, although you can attempt to repeat a formula by following the exact same steps and having the exact same conditions. Since we will be evaluating each bread, some formulas will be more desirable to try than others. You should be able to pick the formula you want to try, and have it affect your Starter Feeding Schedule. For example:

Dulce currently weighs 994g, and was last fed 2:1:1 on 8/10 at 10PM. That is 71 hours ago, which is not too good on the starter. She has lost a lot of activity and bubbles, and is starting to look just a bit gray on top. But, she has still been making bread as recently as 12 hours ago, and did just fine with rising. Anyway, lets say we wanted to put her on a 24 hours 2:1:1 feeding schedule starting now.

We would feed her:
9PM 8/13
994g Dulce
497g General Mill’s Power Flour
497g water
-10g mixing loss

Total Weight: 1978g

9PM 8/14
1978g Dulce
989g General Mill’s Power Flour
989g water
-10g mixing loss

Total Weight: 3946g

9PM 8/15
3946g Dulce
1973g General Mill’s Power Flour
1973g water
-10g mixing loss

Total Weight: 7782

As you can see, we quickly have a huge starter, which would be more than I would want to deal with.
[I just took a break to go actually feed her the first amount considering it was 9:00PM]
So if we want to keep up this plan, and we don’t want the starter to get so huge, we can add a bread into the mix to take away some of the starter. I currently have 1978g starter, and I’m about to go camping, so I want to use up as much of it as I can. But I also don’t want to bake an overwhelming amount of bread tomorrow. So to use up more but not bake too much bread, I am going to have a very low Blarf Factor.

I decided to use up 1478g; 400g in a focaccia formula, 1078g in a ciabatta formula. As soon as I pick these formulas, my feeding schedule should automatically change to reflect Dulce’s new weight. Now that she only weighs 500g, the next feeding should look as follows:

9PM 8/14
500g Dulce
250g General Mill’s Power Flour
250g water
-10g mixing loss

Total Weight: 990g

9PM 8/14
990g Dulce
445g General Mill’s Power Flour
445g water
-10g mixing loss

Total Weight: 1970g

Still a large weight, but almost 1/4th of what we would have had otherwise. The system that I envision would have your weekly feeding schedule all planned out, and as you decided to bake certain formulas, would automatically be adjusted for you.

Can anyone help make this?