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summary page

bread calc

graphs

model

Miche 3[1]

weight oz

grams

percentage

levain percentage

Inputs are in blue

Storage
Starter 1

0.00

0

0.00%

starter 1 hydration[2]

60.00%

hydration

water

starter flour

0.00

0

0.00%

0.00%[3]

starter water

0.00

0

0.00%

Storage
Starter 2

0.71

20

1.98%

starter 2 hydration[4]

100.00%

starter flour

0.35

10

0.99%

99.01%[5]

0.7

7

starter water

0.35

10

0.99%

Overall
Levain Inoculation[6]

99.01%[7]

Overall
Levain Hydration[8]

100.00%[9]

Levain

0.71

20

2.00%

Golden
Buffalo[10]

0.00

0.0

0.00%

0.00%[11]

levain flour 1

0.8

0

Levain Whole
Spelt Flour

0.00

0.0

0.00%

0.00%[12]

levain flour 2

0.7

0

Levain Bread
Flour[13]

0.00

0

0.01%

0.99%[14]

main levain flour

0.7

0.07

Levain Water[15]

0.00

0

0.01%

0.99%[16]

wheat germ[17]

0.00

0.0

0.00%

ingredient 1

malt syrup

0.00

0.0

0.00%

ingredient 2

recipe salt

0.71

20.0

1.98%

instant yeast

0.00

0

0.00%

ingredient 3

olive oil

0.00

0

0.00%

ingredient 4

water

26.47

750

74.30%

Whole Rye[18]

2.64

75

7.40%

flour 1

0.85

63.529

Whole Spelt

0.00

0

0.00%

flour 2

0.7

0

Whole Wheat

2.64

75

7.40%

flour 3

0.85

63.529

Heartland
Golden Buffalo

0.00

0

0.00%

flour 4

0.8

0

Homestead GM
Sifted White

0.00

0

0.00%

flour 5

0.75

0

Bread Flour

30.00

850

84.20%

main flour

0.7

595.294

63.16

1791

177.28%

3.947438537

total salt[19]

0.71

20

1.98%

total flour[20]

35.63

1010

100.00%

total water[21]

26.83

761

75.30%

729.422

127.058

flour from
starter[22]

0.36

10

1.00%

[1]

bwraith:

Change recipe title.

[2]

bwraith:

This is the hydration of your storage starter. I've provided for the
possibility of including a second amount of storage starter in the levain. This
is so you can combine a firm and liquid storage starter in the levain.

[3]

bwraith:

Percentages are of total levain flour including storage starter flour in this
case.

[4]

bwraith:

This is the hydration of second storage starter, if you happen to add a second
amount of storage starter with a different hydration.

[5]

bwraith:

Percentages are of total levain flour including storage starter flour in this
case.

[6]

bwraith:

This number is the percentage of fermented flour from the starters going into
the levain. This number can be used on the summary page to calculate a
fermentation time for the levain.

[7]

bwraith:

Percentages are of total levain flour including storage starter flour in this
case.

[8]

bwraith:

This is the hydration desired for the levain. The amount of flour and water to
add are stated in "Levain Flour" and "Levain Water"

[9]

bwraith:

Percentages are of total levain flour including storage starter flour in this
case.

[10]

bwraith:

Levain flours 1-2 can be set as a percentage of the total levain flour weight.
You can change the labels on the left to suit you.

[11]

bwraith:

Percentages are of total levain flour including storage starter flour in this
case.

[12]

bwraith:

Percentages are of total levain flour including storage starter flour in this
case.

[13]

bwraith:

The main levain flour will be calculated from the inoculation desired less
flour contributed by the storage starters and the additional levain flours
above. The label can be changed to reflect the type of flour used.

[14]

bwraith:

Percentages are of total levain flour including storage starter flour in this
case.

[15]

bwraith:

This is the levain water you need to add to bring the overall hydration to the
"Overall Levain Hydration". It is the total water in the levain less
any water added by storage starters.

[16]

bwraith:

Percentages are of total levain flour including storage starter flour in this
case.

[17]

bwraith:

The ingredients 1-4 can be set as a percentage of the total flour weight. You
can change the labels on the left to suit you.

[18]

bwraith:

The percentage of each of flour 1-5 can be set as a percentage of total flour
weight. The main flour will be calculated as the remaining flour so tha the
total flour in the dough will be as input below. Change the labels to indicate
the type of flour used.

[19]

bwraith:

This is the percentage of salt as a percentage of total flour weight in the
dough.

[20]

bwraith:

Enter the total amount of flour in the dough. This is the total flour weight
including flours 1-5, main flour, levain flour, and starter flour.

[21]

bwraith:

This is the overall hydration of the dough. It is the sum of all water as a
percentage of the total flour weight in the dough.

[22]

bwraith:

This is the percentage of fermented flour in the dough as a percentage of total
flour weight in the dough. This is the inoculation of the dough which can be
used on the summary page to calculate the fermentation and proof times for the
dough.

Inputs in blue

Levain

temp C

levain inoculation percentage[1]

1.00%

inoc from bread calc[2]

99.01%

salt[3]

2.00%

hydration[4]

75.00%

hyd from bread calc[5]

100.00%

time

temperature F

75.0

23.89

levain fermentation begins[6]

11:00 PM

starter speed factor (try 1.23)[7]

1.400

doubling time[8]

10.62

levain doubled

9:37
AM

ripeness factor (try 2.75)[9]

2.30

ferment time[10]

12.49

levain ready

11:29
AM

Dough

inoculation percentage[11]

1.00%

inoc from bread calc[12]

1.00%

salt[13]

1.98%

salt from bread calc[14]

1.98%

hydration[15]

75.30%

hyd from bread calc[16]

75.30%

bulk ferment temp F

75.0

23.89

time

final proof temp F

75.0

23.89

doubling time[17]

10.585

bulk fermentation starts[18]

11:00 PM

starter speed factor (try 1.4)[19]

1.400

bulk ferment time[20]

10.095

bulk fermentation ends

9:05
AM

proofing factor (try 2.3)[21]

2.30

proof time[22]

2.357

final proof ends

11:27
AM

bulk ferment factor (try 1.0)[23]

0.82

mix to bake[24]

12.452

fermentation progress[25]

fermentation progress

fermentation progress

Stage calculator[26]

time (hrs)

temp F

temp C

salt[27]

average factor[28]

lb factor[29]

yeast factor[30]

ave activity

lb activity

yeast activity

Start Time

11:00 PM

1:00 PM

14

70

21.11

1

0.884

1.227

0.637

0.321

0.344

0.297

4:00 PM

3

70

21.11

1

2.314

3.447

1.554

0.321

0.344

0.297

4:00 PM

0

74.5

23.61

1

2.314

3.447

1.554

0.426

0.454

0.398

4:00 PM

0

75

23.89

1

2.314

3.447

1.554

0.438

0.467

0.408

4:00 PM

0

77

25.00

1

2.314

3.447

1.554

0.483

0.521

0.445

4:00 PM

0

76

24.44

1

2.314

3.447

1.554

0.461

0.494

0.427

4:00 PM

0

76

24.44

1

2.314

3.447

1.554

0.461

0.494

0.427

Total Time (mix to bake)

17

End Time

4:00
PM

[1]

bwraith:

This is the percentage of fermented flour from the storage starter as a
percentage of the total flour in the levain.

[2]

bwraith:

This is the inoculation of the levain calculated from the "bread
calc" page. Enter this number on the left to analyse the rise time of the
levain that is specified in the recipe on the "bread calc" page.

[3]

bwraith:

Salt as percentage of total flour in the levain, if there is salt in it.

[4]

bwraith:

Levain hydration, i.e. total water as percent of total flour in levain.

[5]

bwraith:

This is the levain hydration used on the "bread calc" page. You can
enter it for the "hydration" of the levain on the left to calculate
the rise times of the levain in the recipe on the "bread calc" page.

[6]

bwraith:

Enter a time in the format 11:35 AM, and you can see what time the levain will
be doubled and what time it will be ready.

[7]

bwraith:

Adjust this "starter speed factor" so that the doubling time of your
levains is correctly predicted. This number is an indication of the overall
speed of your starter, and 1.23 worked for my starter using KA bread flour, but
yours may be quite different. You can adjust this number up and down for flour
composition if you learn from trial and error how to adjust for the speed of
fermentation of different flour compositions. For a whole grain starter, such
as spelt, the right number might be 1.4 for my starter, i.e. higher than 1.23.

[8]

bwraith:

This is the time it would take for the levain to double in volume if left
undisturbed after mixing. Mix a test levain and set the "starter speed
factor" so that this doubling time is correct for your starter.

[9]

bwraith:

This is a factor you can set to determine how ripe you want the levain to be in
the time estimates. Use 1 for just doubling the volume of the levain,  2.75 for a somewhat overproofed dough
equivalent, 6 for fairly ripe levain that may already be collapsing. However,
you can learn how your starter ripens and set this factor according to your
preferences.

[10]

bwraith:

This is the predicted time for the fermentation of the levain to progress to
the "ripeness factor".

[11]

bwraith:

Dough inoculation is the percentage of fermented flour as a percentage of the
total flour weight in the dough.

[12]

bwraith:

This is the dough inoculation calculated on the "bread calc" page for
the recipe entered there. You can use this number for the "inoculation
percentage" if you want to analyse the recipe using the rise time
predictions on this page.

[13]

bwraith:

This is the total salt divided by the total flour weight in percentage terms.

[14]

bwraith:

This is the salt percentage of total flour weight in the dough calculated from
the "bread calc" page for the recipe entered there. You can use this
number for the salt input on this page, if you want to calculate rise times for
that recipe.

[15]

bwraith:

Dough hdyration is the percentage of total water to total flour weight in the
dough. This hydration is for a white flour equivalent consistency. If you have
a dough with flours that require more water, then you may want to use a lower
number than the actual dough hydration to reflect the firmer consistency of the
whole grain flour.

[16]

bwraith:

Overall dough hydration from the "bread calc" recipe. You can enter
this number to the left in the hydration input to analyse the rise times of the
recipe on the "bread calc" page.

[17]

bwraith:

This is the predicted time for the dough to double in volume, if you were to
leave it undisturbed after mixing, like a test dough.

[18]

bwraith:

Enter the time the dough begins bulk fermentation.

[19]

bwraith:

Set this "starter speed factor" so that the model correctly predicts
the doubling time for your test doughs. This should be the same number as in
the levain if you are using the same storage starter and same flour, but if the
levain has different flour, you can learn by trial and error how to adjust this
number for the speed of fermentation of different flour compositions. I use 1.4
with a mix of flours like 85% AP, 10% WW, and 5% whole rye.

[20]

bwraith:

This is the predicted bulk fermentation time to reach the bulk fermentation
progress factor set in the "bulk ferment factor" input.

[21]

bwraith:

After the "starter speed factor" is set to predict doubling times
with bulk ferment factor set to 1.0, use test doughs to set the proofing factor
so your doughs are proofed as you like. Higher for more proofing, lower for
less proofing.

[22]

bwraith:

This is the final proofing time needed for the fermentation to progress to the
"proofing factor" input.

[23]

bwraith:

First set the "starter speed factor" (above) so the doubling time is
correct for a test dough.  If the
"bulk ferment factor" is set to 1.0, then the model will predict the
point at which the fermentation is equivalent to a doubling of volume. However,
if you want to set the bulk fermentation time to shape earlier, set the
"bulk ferment factor" to less than one, like .75, for example. I
think that .75 may be a reasonable number for some of the recipes that say
"shape when dough has risen by somewhat less than double".

[24]

bwraith:

Total time from beginning of bulk fermentation until you start the bake.

[25]

bwraith:

These " fermentation progress factors" indicate the progress of the
fermentation. The progress factor is the ratio of the estimated population
concentration in the dough to the population concentration in a fully refreshed
and healthy storage starter. This progress factor is set to reach 1.0 when the
dough has doubled (if you set the "starter speed factor" to match a
doubling of your levains and doughs), and seems to reach around 2.3 for a dough
that has been proofed long enough and is ready to bake.  This "average fermentation progress
factor" is an average of the yeast and the lactobacillus activity, and it
is used to do the various rise time and fermentation time calculations.

[26]

bwraith:

If the dough is fermented in stages with different temperatures such as bulk
fermentation and final proof, and/or if you want to break up the process based
on handling stages, for example, if you want to proof when the dough is at a
factor of 75%, you can enter a series of times and temperatures here and see
the resulting "fermentation progress factor", a number that indicates
the degree of fermentation. If the "starter speed factor" is set to
correctly predict a doubling of the levain and dough, then the "average
fermentation progress factor" will be 1.0 when the dough has doubled, and
about 2.3 when the dough has completed the final proof. You can experiment to
find the best progress factors for ending the bulk fermentation and the final
proof.

[27]

bwraith:

set to 0 for no salt, set to 1 if salt is used. This can be used if you have an
autolyse stage where the levain has been mixed but the salt has not yet been
added.

[28]

bwraith:

These " fermentation progress factors" indicate the progress of the
fermentation. The progress factor is the ratio of the estimated population
concentration in the dough to the population concentration in a fully refreshed
and healthy storage starter. This progress factor is set to reach 1.0 when the
dough has doubled (if you set the "starter speed factor" to match a
doubling of your levains and doughs), and seems to reach around 2.3 for a dough
that has been proofed long enough and is ready to bake.  This "average fermentation progress
factor" is an average of the yeast and the lactobacillus activity, and it
is used to do the various rise time and fermentation time calculations.

[29]

bwraith:

The "lb fermentation progress factor" is specific to the activity and
growth of the Lactobacillus only. It is an indication of the cumulative growth
of the Lactobacillus in the culture over the various stages. Hard to say how to
use this, but I included it as something to look at.

[30]

bwraith:

The "yeast fermentation progress factor" is an indication of the
cumulative growth of the yeast population over the various stages. Generally,
you will see that the lactobacillus grows faster than the yeast, but at some
temperatures, e.g. 85F, the lactobacillus will well outpace the yeast. Hard to
say how to use this, but I thought it might be something interesting to look
at.

a
0.1267
0.0682    0.0124

b    1.5404    1.9782    2.9810

starter pot

0.99

rot factor

1.03

c   -0.1931   -0.2233   -0.3355

41

41

41

36

inoculation

15.0%

0.15

lsf1

lsf2

lsf average

cmilleri

hydration

u0

salt

s0

TC

TF

a

0.1267

0.0682

0.095

0.0124

hydration

72.0%

1.4

1.80%

0.1485

24.44444

76

b

1.5404

1.9782

1.75

2.981

exponent

1

sp

24.44444

76

c

-0.1931

-0.2233

-0.2075

-0.3355

hcenter

0.82

2.3

starter

24.44444

76

starter h

0.6

starter i

0

starter u

1.4

t0

41

41

41

36

temp

lsf1

lsf2

lsfave

cmilleri

lsf1

lsf2

lsfave

cmilleri

uy(T)

uh(h)

ui(xi)

uall(T,h,xi)

tf

tp

tr

start time

10:15:00 AM

4

0.026033

0.022275

0.024422

0.008273

39.2

21.65948

25.31408

23.0886236

68.15388

0.378346

0.932968

0.878165

0.443213836

4.303048

1.879249

6.18229672

stage

time

temp f

temp c

uall_ave

salt

6

0.035163

0.031191

0.033557

0.013352

42.8

16.03611

18.07788

16.80350089

42.23112

ulb(T)

gluten_q

urise_ave

1

3.25

76

24.44444

0.443214

0.62705228

1

8

0.047254

0.043395

0.045845

0.021264

46.4

11.93268

12.994

12.29949403

26.51804

0.437042

0.9963157

0.444852808

4.287194

1.872325

6.15951927

2

2.6

77

25

0.464653

2.09881233

1

0.99

1.03

1.23

1.01

10

0.063145

0.059935

0.062231

0.033351

50

8.92974

9.408045

9.060902698

16.90722

glutrot

uall_lb(T,h,xi,u0)

sour index

3

0

77

25

0.464653

2.09881233

1

1.03

1.34

1.08

12

0.08384

0.082099

0.08386

0.051392

53.6

6.725583

6.868145

6.723969341

10.97202

0.92892722

0.49824675

2.245272

3.112118

5.94550027

4

0

78

25.55556

0.484907

2.09881233

1

0.59

1.19

1.35

14

0.110502

0.111405

0.112066

0.077563

57.2

5.102824

5.061456

5.031568894

7.269803

stiff_h

ts

5

0

70

21.11111

0.308711

2.09881233

1

16

0.144413

0.149534

0.148326

0.114203

60.8

3.904559

3.770843

3.801568197

4.937449

1.00673637

10.56382409

0.58811

6

0

68

20

0.267278

2.09881233

1

starter pot[1]

rot factor[2]

u0[3]

glutqfactor[4]

15.34%

18

0.186875

0.198181

0.194123

0.163187

64.4

3.017371

2.84523

2.904703967

3.455367

stiff_xi

sfeeding

feeding cycle

5.85

2.09881233

0.99

1.03

1.4

1.01

16.96%

19

0.211677

0.226908

0.221009

0.192483

66.2

2.663815

2.485015

2.551348556

2.929459

1.02396543

16

10.55869348

end time

4:06:00
PM

20

0.23901

0.258739

0.250709

0.224704

68

2.359191

2.179301

2.2491044

2.50939

stiffness

starter pot

starter hyd

starter

water

flour

salt

temp F

temp C

start time

inoculation

hydration

rise time

est end time

actual time

difference

weight

diff squared

glut_q

stiff_h

stiff_xi

glutenrot

stiffness

21

0.268929

0.293713

0.283272

0.259276

69.8

2.096722

1.9198

1.990557758

2.174784

0.95759692

22

0.301429

0.331767

0.318667

0.295222

71.6

1.870653

1.699594

1.769466599

1.909988

0.99

0.6

4

40

50

0.00%

76

24.44444

10:45:00 AM

4.76%

79.05%

5.962211

4:42
PM

6:00 PM

21.60%

1

0.046652

0.952504

0.982736

0.8925

0.990458

0.868723

23

0.336417

0.372702

0.356747

0.331064

73.4

1.676105

1.512926

1.580586186

1.703207

0.99

0.6

4

30

50

0.00%

76

24.44444

11:00:00 AM

4.76%

60.00%

6.000765

5:00
PM

5:35 PM

9.71%

1

0.009425

0.99581

1.158392

0.8925

0.990458

1.023999

24

0.373682

0.416134

0.397224

0.364747

75.2

1.508958

1.35502

1.41952599

1.545921

0.99

0.6

4

36

40

0.00%

76

24.44444

11:15:00 AM

5.88%

88.24%

5.592292

4:50
PM

5:45 PM

16.23%

1

0.026346

0.933931

0.960285

0.8925

0.986188

0.845216

25

0.412864

0.461453

0.439618

0.393595

77

1.365752

1.221945

1.282634408

1.432614

0.99

0.6

4

30

50

2.00%

76

24.44444

11:30:00 AM

4.76%

60.00%

8.092732

7:35
PM

10:00 PM

29.75%

0.6

0.088483

0.862053

1.158392

1.028685

0.990458

1.180249

26

0.453413

0.50776

0.483216

0.414347

78.8

1.243613

1.110504

1.166909156

1.360865

0.99

0.6

16

30

50

2.00%

76

24.44444

11:45:00 AM

16.67%

60.00%

4.525995

4:16
PM

4:05 PM

-4.26%

1

0.001812

0.962662

1.158392

1.028685

0.914537

1.08978

28

0.535162

0.597962

0.569659

0.41676

82.4

1.053642

0.942986

0.989836979

1.352983

0.99

0.6

16

30

50

0.00%

76

24.44444

12:00:00 PM

16.67%

60.00%

3.757813

3:45
PM

4:00 PM

6.44%

1

0.004154

0.993131

1.158392

0.8925

0.914537

0.945507

30

0.60877

0.671599

0.643997

0.345825

86

0.926245

0.839593

0.875578587

1.630508

0.99

0.6

9.6

38

40

0.00%

76

24.44444

12:15:00 PM

13.04%

90.43%

4.31818

4:34
PM

5:55 PM

31.23%

0.6

0.09752

0.894704

0.952653

0.8925

0.944348

0.802925

32

0.657554

0.705773

0.686441

0.201994

89.6

0.857526

0.798939

0.821439778

2.791512

0.99

0.6

8

24

40

0.00%

79

26.11111

10:30:00 AM

11.11%

60.00%

3.885894

2:23
PM

2:50 PM

11.51%

1

0.013258

1

1.158392

0.8925

0.957964

0.990406

34

0.656946

0.670983

0.669626

0.050047

93.2

0.85832

0.840363

0.842066405

11.26674

0.99

0.9

9

36

40

0.00%

79

26.11111

12:25:00 PM

10.59%

90.00%

4.065786

4:28
PM

5:10 PM

16.83%

1

0.02832

0.910236

0.954303

0.8925

0.961365

0.818809

36

0.57565

0.53901

0.562783

0

96.8

0.979535

1.046121

1.001931875

38

0.385609

0.306684

0.348608

0

100.4

1.462283

1.838599

1.617488849

18.74%

17.16%

40

0.104451

0.054551

0.077198

0

104

5.398392

10.33647

7.304176869

0.8811

1

20

55

90

2.00%

75

23.88889

9:15:00 AM

10.00%

65.00%

5.939069

3:11
PM

4:00 PM

13.65%

0.6

0.018644

0.983535

1.064479

1.028685

0.965042

1.056734

0.8811

1

20

72

90

2.00%

75

23.88889

9:20:00 AM

10.00%

82.00%

5.625521

2:57
PM

4:05 PM

19.99%

0.6

0.039956

0.998413

0.975959

1.028685

0.965042

0.968858

0.8811

1

20

90

90

2.00%

75

23.88889

9:30:00 AM

10.00%

100.00%

5.725724

3:13
PM

4:40 PM

25.17%

0.6

0.063333

0.959107

0.884422

1.028685

0.965042

0.877987

0.8811

1

60

35

70

2.00%

75

23.88889

9:55:00 AM

30.00%

65.00%

4.209716

2:07
PM

2:15 PM

2.94%

0.6

0.000862

0.923534

1.064479

1.028685

0.760941

0.83324

rotfactor

0.8811

1

60

52

70

2.00%

75

23.88889

9:50:00 AM

30.00%

82.00%

4.381757

2:12
PM

3:03 PM

19.05%

0.6

0.036306

0.853144

0.975959

1.028685

0.760941

0.763949

0.2

0.8811

1

60

70

70

2.00%

75

23.88889

10:00:00 AM

30.00%

100.00%

4.762752

2:45
PM

3:45 PM

20.73%

0.6

0.042967

0.767427

0.884422

1.028685

0.760941

0.692297

hydration

uh(h)

salt

ui(xi)

rotfactor

glutenrot

stiff_h(h)

stiff_xi(xi)

ph_slowdown

0.8811

1

40

45

80

0.00%

75

23.88889

10:30:00 AM

20.00%

65.00%

4.126964

2:37
PM

3:00 PM

9.04%

0.6

0.00817

0.928033

1.064479

0.8925

0.882417

0.838338

0.5

0.860439

0.00%

1

0.01

0.99941

1.740816

0.8925

0.999795918

0.8811

1

40

62

80

0.00%

75

23.88889

10:25:00 AM

20.00%

82.00%

4.29033

2:42
PM

3:25 PM

16.54%

0.6

0.027361

0.858358

0.975959

0.8925

0.882417

0.768623

0.55

0.881864

0.20%

0.995957

0.03

0.995963

1.349855

0.92105

0.998163265

0.8811

1

40

80

80

0.00%

75

23.88889

10:35:00 AM

20.00%

100.00%

4.659676

3:14
PM

4:15 PM

21.61%

0.6

0.046702

0.77273

0.884422

0.8925

0.882417

0.696532

0.6

0.9

0.40%

0.988162

0.05

0.990131

1.158392

0.944425

0.994897959

0.8811

1

16.66667

57

91.66666667

0.00%

75

23.88889

10:50:00 AM

8.33%

65.33%

5.421871

4:15
PM

4:45 PM

9.13%

0.6

0.008328

0.984403

1.060277

0.8925

0.974592

0.922254

0.65

0.915352

0.60%

0.977806

0.07

0.982217

1.064479

0.963562

0.99

0.8811

1

16.66667

74

91.66666667

0.00%

75

23.88889

10:55:00 AM

8.33%

82.33%

5.482638

4:23
PM

4:50 PM

7.92%

0.6

0.006267

0.936481

0.975216

0.8925

0.974592

0.848266

0.7

0.928347

0.80%

0.965335

0.09

0.972394

1.018061

0.979231

0.983469388

0.8811

1

16.66667

92

91.66666667

0.00%

75

23.88889

11:00:00 AM

8.33%

100.33%

5.871805

4:52
PM

5:00 PM

2.18%

0.6

0.000477

0.855172

0.880365

0.8925

0.974592

0.765762

0.75

0.939347

1.00%

0.951011

0.11

0.960779

0.994319

0.992059

0.975306122

0.8

0.948658

1.20%

0.935013

0.13

0.947461

0.980477

1.002562

0.965510204

15.79%

15.79%

0.85

0.95654

1.40%

0.917473

0.15

0.93251

0.969084

1.011161

0.954081633

0.9

0.963212

1.60%

0.898496

0.17

0.915984

0.954303

1.018201

0.941020408

0.99

0.6

8

90

100

2.00%

75.5

24.16667

11:25:00 AM

4.76%

88.57%

6.701382

6:07
PM

7:05 PM

14.40%

2

0.020748

0.999422

0.959225

1.028685

0.990458

0.977324

0.95

0.96886

1.80%

0.878165

0.19

0.89793

0.929398

1.023965

0.926326531

0.99

0.6

8

70

100

2.00%

75.5

24.16667

11:42:00 AM

4.76%

69.52%

7.010199

6:42
PM

7:48 PM

15.55%

2

0.024168

0.990653

1.021233

1.028685

0.990458

1.040502

1

0.97364

2.00%

0.856552

0.21

0.878392

0.884422

1.028685

0.91

0.99

0.6

8

90

100

0.00%

75.5

24.16667

12:01:00 PM

4.76%

88.57%

6.127651

6:08
PM

7:20 PM

19.40%

2

0.037652

0.93621

0.959225

0.8925

0.990458

0.847939

1.05

0.977687

2.20%

0.833715

0.23

0.857406

0.80341

1.032549

0.892040816

0.99

0.6

8

70

100

0.00%

75.5

24.16667

12:20:00 PM

4.76%

69.52%

6.103555

6:26
PM

7:20 PM

14.69%

2

0.021572

0.974592

1.021233

0.8925

0.990458

0.902753

1.1

0.981112

2.40%

0.809706

0.25

0.835004

0.660502

1.035712

0.87244898

0.99

0.9

9

36

40

0.00%

79

26.11111

12:35:00 PM

10.59%

90.00%

4.065786

4:38
PM

5:14 PM

14.37%

0.75

0.020647

0.910236

0.954303

0.8925

0.961365

0.818809

1.15

0.984012

2.60%

0.78457

0.27

0.811216

0.414343

1.038302

0.85122449

0.99

0.6

8

24

40

0.00%

79

26.11111

1:00:00 PM

11.11%

60.00%

3.885894

4:53
PM

5:35 PM

17.95%

1

0.032213

1

1.158392

0.8925

0.957964

0.990406

1.2

0.986466

2.80%

0.758347

0.29

0.786068

-5.6E-15

1.040422

0.828367347

0.31

0.759585

0.803877551

16.14%

16.20%

0.33

0.731788

0.777755102

0.35

0.702698

0.75

0.99

0.9

19

45

50

0.00%

76

24.44444

12:53:00 PM

16.67%

90.00%

4.009796

4:53
PM

5:23 PM

12.23%

5

0.014945

0.869641

0.954303

0.8925

0.914537

0.778925

0.37

0.672334

0.720612245

0.99

0.6

16

48

50

0.00%

76

24.44444

12:45:00 PM

16.67%

90.00%

4.009796

4:45
PM

5:15 PM

12.23%

5

0.014945

0.869641

0.954303

0.8925

0.914537

0.778925

0.39

0.640713

0.689591837

0.99

0.9

10

40

40

0.00%

76

24.44444

10:20:00 AM

11.63%

98.84%

4.699066

3:01
PM

2:55 PM

-2.46%

5

0.000607

0.853716

0.897384

0.8925

0.954483

0.76446

0.41

0.607852

0.656938776

12.23%

0

0.116721

0.1

0.164142

0.2

0.226391

0.3

0.305562

0.4

0.402534

0.5

0.515951

0.6

0.64102

0.7

0.768396

0.8

0.883602

0.9

0.967704

1

1

1.1

0.963172

1.2

0.850437

1.3

0.672519

1.4

0.460345

1.5

0.258714

1.6

0.109259

1.7

0.029369

1.8

0.003461

1.9

5.45E-05

2

-4E-105

2.1

-0.00022

rotfactor

0.1

h

xi

rotfactor

stiffness

u_glut

stiff_h

stiff_xi

glutenrot

h, xi

0

0.0025

0.005

0.0075

0.01

0.0125

0.015

0.0175

0.02

0.0225

0.6

0

0.1

0.999545

0.999999

1.158392

0.8925

0.966805

0.55

0.815588

0.75348127

0.700519

0.657025125

0.622076

0.594351

0.57252474

0.555419

0.542049

0.88364992

0.65

0

0.1

0.918511

0.97819

1.064479

0.8925

0.966805

0.6

0.991368

0.97682085

0.960471

0.944676919

0.930532

0.918409

0.90830515

0.900039

0.893364

0.999679424

0.7

0

0.1

0.878458

0.953265

1.018061

0.8925

0.966805

0.65

0.995558

0.99978333

0.9993

0.996530777

0.992881

0.989117

0.98562023

0.982552

0.979951

0.982690605

0.75

0

0.1

0.857971

0.937482

0.994319

0.8925

0.966805

0.7

0.979894

0.99118222

0.996887

0.999341142

0.999996

0.999723

0.99902448

0.998183

0.997344

0.959431321

0.8

0

0.1

0.846027

0.927432

0.980477

0.8925

0.966805

0.75

0.967936

0.98223565

0.99063

0.995387812

0.997961

0.999256

0.99982432

0.999995

0.999961

0.94432337

0.85

0

0.1

0.836197

0.918724

0.969084

0.8925

0.966805

0.8

0.959839

0.97570822

0.985521

0.991502673

0.995102

0.99724

0.99848977

0.999207

0.999609

0.934613052

0.9

0

0.1

0.823442

0.906873

0.954303

0.8925

0.966805

0.85

0.952589

0.96964874

0.980546

0.987469294

0.991861

0.994651

0.99643142

0.997575

0.998315

0.926155769

0.95

0

0.1

0.801952

0.885608

0.929398

0.8925

0.966805

0.9

0.942435

0.96090481

0.973099

0.981155267

0.986505

0.990087

0.99251148

0.994173

0.995328

0.914593375

1

0

0.1

0.763144

0.843678

0.884422

0.8925

0.966805

0.95

0.923548

0.94405998

0.958162

0.967904019

0.974689

0.979464

0.98286363

0.985313

0.987097

0.893724005

0.6

0.02

0.1

1.152064

0.913746

1.158392

1.028685

0.966805

1

0.884489

0.90768311

0.92439

0.936486982

0.94531

0.951799

0.95661051

0.960206

0.962913

0.852239371

0.65

0.02

0.1

1.058664

0.98754

1.064479

1.028685

0.966805

1.05

0.80203

0.82721397

0.846188

0.860514788

0.871369

0.879624

0.88592517

0.890752

0.894461

0.768611025

0.7

0.02

0.1

1.0125

0.999449

1.018061

1.028685

0.966805

1.1

0.638583

0.6610433

0.678556

0.692184696

0.702781

0.711016

0.71741713

0.722393

0.726262

0.609884824

0.75

0.02

0.1

0.988887

0.999571

0.994319

1.028685

0.966805

0.8

0.02

0.1

0.975121

0.997871

0.980477

1.028685

0.966805

stiff_xi

0.8925

0.92733888

0.954471

0.975602268

0.992059

1.004875

1.014857

1.022631

1.028685

1.033399622

0.85

0.02

0.1

0.96379

0.995529

0.969084

1.028685

0.966805

stiff_h

h,xi

0

0.0025

0.005

0.0075

0.01

0.0125

0.015

0.0175

0.02

0.0225

0.9

0.02

0.1

0.949089

0.991263

0.954303

1.028685

0.966805

1.349855454

0.55

1.164754

1.21022027

1.245629

1.273206235

1.294683

1.311409

1.32443548

1.33458

1.342481

1.348634465

0.95

0.02

0.1

0.924321

0.981092

0.929398

1.028685

0.966805

1.158391967

0.6

0.999545

1.03856264

1.068949

1.092614673

1.111045

1.125399

1.13657756

1.145284

1.152064

1.157344163

1

0.02

0.1

0.87959

0.954081

0.884422

1.028685

0.966805

1.064479277

0.65

0.918511

0.9543647

0.982288

1.004034653

1.020971

1.034161

1.0444334

1.052434

1.058664

1.06351642

1.05

0.02

0.1

0.799021

0.882591

0.80341

1.028685

0.966805

1.018061214

0.7

0.878458

0.91274833

0.939454

0.96025236

0.97645

0.989065

0.99888947

1.006541

1.0125

1.017140344

1.1

0.02

0.1

0.656894

0.714017

0.660502

1.028685

0.966805

0.994319239

0.75

0.857971

0.89146234

0.917545

0.937858532

0.953679

0.965999

0.97559459

0.983067

0.988887

0.993419844

1.15

0.02

0.1

0.41208

0.41542

0.414343

1.028685

0.966805

0.980476867

0.8

0.846027

0.87905188

0.904772

0.924802176

0.940402

0.952551

0.96201289

0.969382

0.975121

0.979589993

1.2

0.02

0.1

-5.6E-15

0.116721

-5.6E-15

1.028685

0.966805

0.969084062

0.85

0.836197

0.8688376

0.894258

0.914056292

0.929475

0.941483

0.95083463

0.958118

0.96379

0.968207493

0.954302768

0.9

0.823442

0.85558535

0.880618

0.900114328

0.915298

0.927123

0.9363317

0.943504

0.949089

0.95343957

0.929397837

0.95

0.801952

0.8332567

0.857637

0.876623581

0.891411

0.902927

0.91189577

0.918881

0.924321

0.928557166

0.884421522

1

0.763144

0.79293294

0.816133

0.834201168

0.848273

0.859232

0.86776643

0.874413

0.87959

0.883621534

0.80341005

1.05

0.693241

0.72030166

0.741377

0.757789793

0.770572

0.780527

0.78828053

0.794319

0.799021

0.802683339

0.660502176

1.1

0.56993

0.59217683

0.609503

0.622996697

0.633506

0.64169

0.64806385

0.653028

0.656894

0.65990473

[1]

bwraith:

try 0.99

[2]

bwraith:

try 1.03

[3]

bwraith:

try 1.4

[4]

bwraith:

try 1.01