I Just finished reading most of the handbook and I think it's great. The subject of the bakers math always gets my eyes rolling. I think I may be getting it soon. What I really want to know and can't find it anywhere is how to figure out the % of protien from the amts given on the flour bag. I know the the bread flour I like has 5 grams of protein per 1/4 cup of flour. This by the way is Stoneburr unbleached white bread flour. Any of the other bread flours only have 4. How do I convert this # to a %? Every time I ask at Bob's redmill what their unbleached white is they always give me a different answer so I know the folks who work there do not know. They always tell me it's the highest  in the industry but the protein content is 4 per 1/2 cup. This would be a good topic for the handbook. I know you can make it simple. Thanks all.