How I log homemade bread on the Diary

kayak4water

I didn't see this in the first two few pages of the general boards. Should have done a search, but here goes.

I'm a bread freak, because it's so tasty and easy to make no-knead. It's time consuming only to the extent that I need a few minutes to mix the dough, and 20 minutes to preheat the oven with my baking dish (Dutch oven or Corningware 2 qt covered casserole) 45 minutes to cook.

I didn't know how to log each slice of bread because with the round loaves I bake, the end slice is much smaller than the middle slice. Some of the branded bread slices I looked at didn't include nutrients like potassium K+, which I track (getting at least 4000 mg of K+ seems to correlate with a near complete reduction of foot cramps in my swim workouts) and I often slice thick.

I wanted to get at least a ballpark figure on calories for a chunk of bread. I already had a scale.
The flour going into a loaf weighed 450 gm. A baked loaf weighed about 750 gm. Every gram of bread, no matter how I cut it, would have 0.6 gm of flour. It's simple math, multiplying the grams of bread by 0.6 to get grams of flour. Instead of recording bread on my food diary, I record it as flour, specifically "Great Value all purpose flour," which closely matches what wikipedia's nutrient values. Things get more complex when mixing in whole wheat flour, as wikipedia says the same weight of flour contains much more K+. To keep it simple, if I'm not baking 100% whole wheat, I'll log my bread using Great Value all purpose flour

malibu927

Enter the ingredients into the recipe builder. Set the number of servings to 750. Then if you cut off, say, 80 grams you can log it as 80 servings and MFP will take care of the math.

callsitlikeiseeit

malibu927 wrote: »

Enter the ingredients into the recipe builder. Set the number of servings to 750. Then if you cut off, say, 80 grams you can log it as 80 servings and MFP will take care of the math.

i make bread all the time. this would be the correct way to do it.

i actually do bread with yeast and rising time, not quick breads, and my loaves are *fairly* symmetrical in shape. If i have a loaf that will be cut into 12 slices, each slice is a serving. i dont typically eat enough of it for it to make a huge difference, anyways.

kayak4water

Thanks for a great tip on how this thing works. Luckily, the Android app allows more than 8 servings (vs. using the website on my desktop)

deannalfisher

The desktop doesn’tblimit tye number of servings...I’ve set mine to 100+ using desktop

Wynterbourne

kayak4water wrote: »

Thanks for a great tip on how this thing works. Luckily, the Android app allows more than 8 servings (vs. using the website on my desktop)

The desktop doesn't limit it to eight. That is just the default max when you are initially entering the ingredients. Enter everything, save it, then you can go back and edit it and enter any amount of servings you need. I've entered recipes with over 1000 servings on my desktop.

paperpudding

I always enter any recipe to make each serving be 100g - ie if the whole loaf weighed 1200g I would call it 12 servings.

Then each time you have some, weigh it and easy to work out each amount - if one end slice weigh 75g it is 0.75 or 3/4 serve, if another slice weighed 130g it would be 1.3 serves etc.

toxikon

I agree with weighing the entire loaf and setting that gram value to the Serving size in the Recipe Builder. Works like a charm. I do the same for soups, chilis, etc.

kayak4water

Wynterbourne wrote: »

kayak4water wrote: »

Thanks for a great tip on how this thing works. Luckily, the Android app allows more than 8 servings (vs. using the website on my desktop)

The desktop doesn't limit it to eight. That is just the default max when you are initially entering the ingredients. Enter everything, save it, then you can go back and edit it and enter any amount of servings you need. I've entered recipes with over 1000 servings on my desktop.

Thanks again, everyone!

Really love the app. I started watching my potassium (K+) and calories with Samsung Health in July 2017 because I wanted to get my electrolyte intake right (to reduce foot cramps while swimming laps and K+ was the most out of whack) and because I weighed 10% more than in 2015. I dropped 10 lb July-November. I switched to Myfitnesspal in November to get better numbers with foods I ate. I've lost 5.6 lb more since November and the incidence of foot cramps while swimming laps is near zero (was it my potassium? Maybe. I haven't tracked any other ion as closely, and I don't have a twin that I can use as a control)