Re: IDY and ADY conversion

gcpizza,

You raise some valid points but in many ways a lot of the forum’s work has tended to force members to work with specific values. To cite an example, back in about 2007, I worked with member Mike (Boy Hits Car) to create several (four) dough calculators. Those calculators helped put the forum on the map and became extremely popular. They included over fifty ingredients. To get a feel for how Mike and I came up with many of the numbers, including for yeasts, see Reply 6 at:

https://www.pizzamaking.com/forum/index.php?topic=70512.msg676882#msg676882

As it turns out, the websites nutritiondata.self and theartisan.net websites, both of which were very good and extremely helpful, no longer exist. And nothing was salvaged on the Wayback Machine. Also, the four calculators came to untimely deaths themselves when the Adobe Flash software for those calculators was no longer supported. But, fortunately, three members (Anders Lyman, Porter Lyman, and Michael Duarte) skilled in software design came to the resc…