Dough

• All figures are required and editable, changes will adjust other figures accordingly.
• Weights are rounded for simplicity, so things might be out a couple of g.
• If you put wacky numbers in you'll get wacky numbers out, and a probably not a very nice dough either!
• The calculator assumes you are using your starter like a levain or preferment.
• Water is total hydration minus water in starter.

Instructions

1. Specify doughball quantity & weight.
2. Specify flour baker's percentages.
3. Specify non-flour baker's percentages such as hydration (% of total flour weight).
4. Make your doughballs, the recipe is up you you, this can only give you your formula.