Enter total dough weight and formula percentages in the Total Formula column.

If you are using a preferment, select the preferment type and data points.

If you are not using a preferment, select "None (straight dough)" under Preferment Type.

If you have an amount of flour or yeast that's not included in the Total Formula, I will recalculate total formula figures which include ingredients in the preferment.

Seed percentage can be confusing. The default values show 3% seed and 30% of flour prefermented. That means that the preferment would contain 10% seed (10% of 30% = 3%). For further clarification, read the BBGA documentation or click on Help for more information.

But if hydration levels in the preferment are too high for the total formula dough hydration level (final dough has a negative water amount), I will flash a message and bring you right back to this screen.

Click on Calculate to see the Baker's Percentage table.