Thanks, Peter. I did notice he was shown only as "Guest". Oh, well.
Regarding something else he had suggested in another thread, let's not mess w/ the DD dough calculator. Its merits far outweigh the perceived lack of precision on the dough wall measurements and I use it often, despite having my own spreadsheet, for some small volume conversions of salt and yeast. Looking back, the work you and Mike did on those was invaluable to many on the Chicago Board.