Baker's percentage question
Been working through recipes trying to convert them to percentages, but I have a question I need help with, please...
Salt and yeast percentages: are they calculated against the TOTAL weight (TW) or against the total FLOUR weight (TFW) like water?
For example, based on TFW: Flour 500g, therefore: water 75% (375g), Salt 1.5 (7.5g), yeast 1.5 (5g)
I'm trying to make a simple spreadsheet to help me calculate this stuff, since I can't find an easy one ready made.