Sébastian Page's excellent guide to iOS's Files app walks iOS users through saving and accessing files to iOS devices.

Recipes begin with a number, followed by an optional unit, and an ingredient name. Bread Baker's friend doesn't require commas or other delimiting punctuation. Equal spacing is safest! Any number that's not directly beside a unit will be treated as part of an ingredient name.

You may also choose to enter a recipe without units, provided that units are left off every ingredient. These uniform recipes can be a predetermined set of baker's math or a group of ingredients that would share the same unit.

Bread baker's friend recognizes most metric and imperial units, which can be mixed in the same recipe. It recognizes integers, decimals, fractions, and mixed numbers.

To edit a recipe name and/or method, highlight the placeholder text in either field and overwrite.

Total dough weight can be edited manually if there are no items rows present, otherwise editing is locked.

Baker's percentages can be edited manually, or they can be updated automatically by directly editing an individual ingredient's scaled weight. Flour ingredients' baker's percentages must always sum to 100. (Table edits are locked while they do not.)

Bread Baker's Friend allows you to edit scaled weights directly if there are no items present! Adding to or subtracting from any individual ingredient's scaled weight prompts a recalculation of baker's percentages, using the new ratios of ingredient weights.

To add or remove items, click the "Add Item (+)" button located in the center of the bottom toolbar.

Subrecipes may be added for any main table individual ingredient except the total main ingredient. To add a subrecipe, click the ingredient name, enter a subrecipe, and click the "Do The Math" button located directly below the subrecipe text field. (Note: if the main table "Do The Math" button is clicked, the current table will be replaced.)

Bread Baker's Friend allows you to generate the following recipe files:

These files can be renamed however you like, provided that the .txt suffix is retained!

To import a Bread Baker's Friend spreadsheet or plain CSV (note that "spreadsheet" files are CSVs with formulas in the place of certain numeric values), use the import function of your preferred spreadsheet program.

Note that 1) it may be necessary to specify "Comma-separated value" import for both spreadsheets and plain CSVs, and 2) it may be necessary to select an option that allows functions to be interpreted as functions. (See the above video for a demonstration in Google Sheets.)

Spreadsheet files are CSVs with formulas in the place of certain fields' numeric values, allowing the spreadsheet to function similarly to Bread Baker's Friend. Most of Bread Baker's Friend's functionality is preserved; notable exceptions include item weights (which are converted to grams in spreadsheets), total dough weight (tied directly to item weights), and direct editing of scaled weights (not preserved). Otherwise, after importing to your preferred spreadsheet program, spreadsheet files will dynamically update most values: subrecipes are linked to the main table recipe and edits to baker's percentages behave as expected.

Bread Baker's Friend indicates whether a cell value can be changed or not by highlighting editable values this color.

Bread Baker's Friend locks editing if a value would lead to Not-a-Number (NaN) values on recalculation. One notable exception: item weight cells will accept most units in addition to the numeric value, for example, "100 g" or "3.5 oz".

The cell value that prompted the error will be highlighted this color. Editing is restored when the value is resolved.

A note about flour weights: if a flour ingredient's baker's percentage is changed, it will cause all flour ingredients's bakers percentages to be highlighted, as well as the total flour weight's. Adjust any flour-weight value to bring the sum back to 100 and editing will be restored!

Total dough weight and individual scaled ingredient weights are locked if there are items present in the table. Baker's percentages will (in the absence of an error) always be editable.

Total formula percentage is always locked; it is calculated from individual baker's percentages. Subrecipe names are also locked, as these are tied to main table names.

Main table ingredients cannot be added or removed by design, nor can their names be changed once a main table has been generated. The best way to edit a recipe that's already been generated is to resubmit it through the main "Enter your recipe" field. All of your baker's percentage changes will be reflected there, so if you've already begun editing your table, it's easy to add or remove an ingredient!

(Note that subrecipes are not held over when a new table is generated.)

Bread Baker's Friend recalculates all table values whenever an individual cell is changed. Rounding will occasionally produce a value that differs slightly from the one entered, usually by no more than a gram.

Baker's math relates ingredients to a main weight. Usually, this main weight is a combination of flour weights, but it can be an arbitrary main ingredient, too.

Our example recipe yields the following baker's percentages:

These individual baker's percentages can then be used to scale any total dough weight for each individual ingredient, guaranteeing consistency of the recipe -- no matter the quantity.

The total formula is the sum of all ingredient baker's percentages. If the total main weight is a sum of main ingredients, it is omitted; otherwise, it's counted!

Let's scale our example recipe using a total dough weight equal to a 680g tin loaf (approximately 1.5 lbs), and the previously calculated total formula, 192.5%:

Bread Baker's Friend sums all flour ingredients automatically. Alternatively, you can designate a main ingredient with an asterisk.

Given the following recipe,

*9-grain seed mix will be set to 100%, yielding the following baker's percentages:

Without the asterisk, ww + rye flours will be set to 100%, yielding different, sillier baker's percentages.

Asterisks take precedence over flour ingredients in determining which ingredient(s) make up the total main ingredient.

Recipes begin with a number, followed by an optional unit, and an ingredient name. Bread Baker's friend doesn't require commas or other delimiting punctuation. Equal spacing is safest! Any number that's not directly beside a unit will be treated as part of an ingredient name.

You may also choose to enter a recipe without units, provided that units are left off every ingredient. These uniform recipes can be a predetermined set of baker's math or a group of ingredients that would share the same unit.

Bread baker's friend recognizes most metric and imperial units, which can be mixed in the same recipe. It recognizes integers, decimals, fractions, and mixed numbers.