I'm looking for a spreadsheet with bakers percentages, I'd gotten one from here last year but it was deleted from my computer and I can't remember who it was from.
The most usable spreadsheet I know about that is made for sourdough breads is HERE. It is the work of Kurt Janz who has mastered the technique of maturing rye sour for great German rye breads. If you look for the Home link on the spread sheet, you will find plenty to read on developing a starter.
If you are looking for a spreadsheet for yeasted breads, you can search here using dough calculators in the search window. Or here is a link to a thread started by a member, "Dolfs" from a few years back that works well.
Here is a novel calculator that works online.
"Here" - http://samartha.net/SD/SDcalc04.html
The Dolfs spreadsheet was what I was looking for. :o)
I appreciate your providing a correct link.