BBGA Format : 2009 is the latest version.
I emailed the BBGA about their 2009 format guidelines.
I wanted to know if there's a more recent version than the format formatting guidelines posted here: http://www.bbga.org/bread/formula_formatting
Short answer: No.
Laverne Dicker, Director of BBGA Membership Services, responded:
No, nothing more has been published on Guild format since the three articles in 2009. Our formula editors are discovering that reformatting is an evolving process - with new questions continuously coming up - but they have not compiled all of the details or made them available to our members yet.
She He She (really this time!) also mentioned (note the paragraph in bold):
You might consider joining The Guild. The network of educational resources in The Guild is unsurpassed. In addition to our magazine and our regional classes, which are taught by some of the best artisan bakers in the country, we also have an eGroup where our members can post questions and answers. I remember when a new member posted on the eGroup that she was having trouble with a formula from Jeffrey Hamelman’s book, Bread, and she asked for advice. One of the people who answered her question was. . .Jeffrey Hamelman. J Current eGroup topics include pita bread and retarding shaped loaves, and recently there have been lively discussions about genetically modified wheat, butter blocks, and sourdough crumb.
Some of our members have found that an intense but educational way to learn more about Guild format is to volunteer for our formula review group. Every formula used in our classes or printed in Bread Lines is first converted into Guild format, and our volunteer formatters (who have skills in math, baker’s percentage, and Excel) work with formula editors on this process.
You can sign up for Guild membership through our website, www.bbga.org, and I’ve also attached membership forms in case you’d prefer to sign up through mail or fax.