Bakers math and lesson 3
The web is replete with examples of how to do bakers math and I think that I have a good handle on it, enough to put together a spreadsheet anyways. However, I seem to trip myself up on preferments. Could someone show me the bakers percentages for the recipe in lesson three? Enough of them so that I could start with the desired dough weight and work my way back through the recipe? I certainly would appreciate it.