Hi TXCraig1,

you did an amazing job! In bread making, there are very little breads that are directly (0 step) built. But for pizza it really seems to be the way to go. On the other hand, adding 20% or more of a recently refreshed starter can already be seen as 1 step built.

From my experience, the relation between your numbers seems to be very accurate, I'm amazed. For times under 12 hours I think I just have to apply a constant factor of 0.8 when having a a very active starter. I'm not sure if this holds for longer times (where I don't have much experience). When reviving old starters, it seems to be non linear (spores waking up?); when comparing just one feeding cycle of a recently "captured" starter to an heavily used one, it seems more linear.

This calls for tests. (And me trying to understand the exact model behind you calculation).

I've seen the author where parts of your model is based on his research also is co-author of the ("the") German compendium about sourdough

I know, for pizza making it is not an issue, but it'd be great to have the hydration modelled in as well for bread making. If I just had more time

**>>> 1/6/13 Here is a link to a spreadsheet that automates the calculation of starter% given multiple fermentation stages: https://docs.google.com/spreadsheet/ccc?key=0AuvMQbzk5INUdGZScWx6U2lYSEtZVkJuVGJiR19NaXc#gid=0 more details here: http://www.pizzamaking.com/forum/index.php/topic,22649.msg230734.html#msg230734**

One thing I've noticed: When "calculating" centigrade, G5 has a fixed number. I think it should be:

=(D5-32)*5/9

Thanks a lot for you effort generating this table and making it public!

Adrian