Hi, Just made my first Lehmann dough, which is cold-fermenting in the fridge as I type. Based on the calculator, i was to have 536g of KA Bread Flour, but I wanted to add Hodgson Mills Vital Wheat Gluten, so I took some of the flour out, and added 1 tsp. of VWG, and put back more flour to get back to my weight of 536g. Does that seem about right? Thanks!