Baker's percentage - finding total flour weight..
I have a a basic understanding of baker's percentage and use it regularly with sourdough, but now I want to make a 1000 gr loaf of whole wheat bread using the formula in Reinhart's Bread Baker's Apprentice on pg 272. Coming up with a total flour weight - or any flour weight has baffled me. In dealing with the soaker and poolish, I may have bit off more than I can chew. Any pointers would be appreciated.