## Correct me if I'm wrong - bakers formula

I've never been good at math but decided to make a bakers formula spreadsheet based on the Bread Bakers Guild format. This in order to make it easier for me to work with bakers formulas.

Now that I'm ready for baking with it, I'm just looking for a confirmation that what I'm doing is right. Below is the formula with which I want to bake this weekend. It's a basic 2-stage levain/sourdough formula using white wheat flour only. The goal is 1,5 kg of dough (1501 grams to be exact) with 25% levain/sourdough starter at 100% hydration.

The thing that still brings some doubt to my mind is wether or not it is correct to add 452 grams of levain/sourdough starter to my final dough (or should it only be 226 grams??).

Oh, and for those who want a copy of the Excel spreadsheet, just send me a message with your email adress and I will mail it to you.

Cheers,

Juergen