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# Two ways to do it

Use of baker's percentage is fairly straightforward when there are no preferments involved. The weight of all the flour represents 100%, and the weight of each additional ingredient is expressed as a percentage by dividing its weight by the weight of the flour.

When a preferment is involved it is customary to treat the formula for making the preferment as if it were a complete formula. Thus, the flour in the preferment is 100%, etc.

Here are some links to additional explanations:

An alternative is to express all percentages, in final dough and preferments alike, as percentages of the dough in the overall formula. This is easier to do in a spreadsheet and that is what earlier versions of the Dough Calculator did. You may see examples of that in published PDF files from those earlier versions.

## Dough Calculator's way

Dough Calculator treats each preferment and the final dough as standing on its own. In other words, the total flour in each is supposed to be 100%. It does mean, however, that Dough Calculator must be able to identify (in the Recipe worksheet) which ingredients belong to what preferment or final dough. This is the purpose of putting a value in the "Pre" column.

Dough Calculator will add up all percentages in a preferment or final dough to compute a total formula percentage. If the weight of a dough or preferment is known, the 100% flour weight is then computed by dividing by the total formula percentage. Once the weight for 100% is known, the weight for other ingredients follows a simple multiplication.

The weight for ingredients in the final dough is computed first. If an ingredient in the final dough refers to a listed preferment (names must be identical), the weight for the preferment is taken from the ingredient and is divided by the preferment's total percentage to arrive at its 100% weight.

Sometimes it is necessary, or useful, to look at the overall composition of a dough. In fact that is about the only way one can compare general characteristics of breads. If a formula uses preferments, the overall composition is not easily seen. Dough Calculator has a separate worksheet called "Analysis" that always contains an analysis of each preferment, as well as the overall dough. It also shows a cost and hydration analysis.