Calculating X without using Solver.

[MarkEngland]

Hi All,

New to this forum and I think this should be an easy solution but I can't seem to grasp a result.

What I'm hoping to achieve is calculating X based on two known numbers. X+(X*50%)=100. I want to do this without using solver as my intended audience won't have the skillset to work through that option.

The known numbers are the percentage figure in this case, 50% and the result 100. These two numbers can and will change depending on the users input.

I have attached an example with the four rows.

Thanks in advance.

Mark.

[harrisonland]

X= RESULT / (1 + %age)

or (in your worksheet) C4 should be

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HTH
Tim

[AliGW]

Welcome to the forum.

With this example, what are you expecting the X result to be? The danger here is that you will come up against circular reference errors.

[MarkEngland]

Tim you are a legend. I won't tell you how many hours I spent on that today trying to "crack the code".

Thank you!

[AliGW]

If that takes care of your original question, please select Thread Tools from the menu link above and mark this thread as SOLVED.

[torachan]

I have got to see this audience
your equation is simply 1.5X=100 or X=100/1.5 or X= (100/3)*2
or have I simply completely missed the point

[MarkEngland]

I have got to see this audience
your equation is simply 1.5X=100 or X=100/1.5 or X= (100/3)*2
or have I simply completely missed the point

This is for a sourdough bakers spreadsheet and is used to calculate hydration of doughs based on the starter culture water and flour combination. This will allow them to convert a recipe using an alternative to the traditional 100% hydration culture which is equal parts of flour and water. A 50% hydration starter that weighs 100gm would be 66.6gm of flour and 33.3gm of water. The water weight is 50% of the flour weight.

Given that sourdough is made up of four ingredients, Flour, water salt and starter culture (which is flour and water) any change in the hydration of the starter will affect the flour-water ratio in the final dough. This will solve this by allowing them to enter the original recipe of the dough, the original starter culture hydration and the alternative starter hydration and give them the new recipe with the flour-water combo intact.

The two variables we know are the weight of the culture and the % of hydration.

[harrisonland]

As a fellow sourdough baker, let me present...

[MarkEngland]

As a fellow sourdough baker, let me present...

Thanks. And here is my final spreadsheet for anyone interested.

[harrisonland]

Nice. In danger of going off-topic, now! Don't forget to mark the thread "Solved"; you can leave feedback for posts that have been helpful by hitting the * to the left of the post.

Tim