I thought of a much better and less cluttered-looking way to do what I was trying to do with the first workbook. In the new and improved workbook (attached), just enter your ingredient names, and base-recipe weights for each, in columns A and B. Then, just enter the percentage change you want to that base recipe in the yellow cell, B12 (e.g. 200 if you want to double it, 50 if you want to halve it), and your new weights for each ingredient, as well as total ingredient weight, will automatically calculate in column C. Additionally, I've added two columns that will automatically calculate baker's % for each ingredient, and % of total weight for each ingredient.
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I thought of a much better and less cluttered-looking way to do what I was trying to do with the first workbook. In the new and improved workbook (attached), just enter your ingredient names, and base-recipe weights for each, in columns A and B. Then, just enter the percentage change you want to that base recipe in the yellow cell, B12 (e.g. 200 if you want to double it, 50 if you want to halve it), and your new weights for each ingredient, as well as total ingredient weight, will automatically calculate for each ingredient in column C. Additionally, I've added two columns that will automatically calculate baker's % for each ingredient, and % of total weight for each ingredient.
I thought of a much better and less cluttered-looking way to do what I was trying to do with the first workbook. In the new and improved workbook (attached), just enter your ingredient names, and base-recipe weights for each, in columns A and B. Then, just enter the percentage change you want to that base recipe in the yellow cell, B12 (e.g. 200 if you want to double it, 50 if you want to halve it). Additionally, I've added two columns that will automatically calculate baker's % for each ingredient, and % of total weight for each ingredient.
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