You might want to double-check my math, but if you are using 1000 grams of Bel Aria flour and 0.27% IDY, that comes to 2.7 grams of IDY. Using the theartisan.net conversion table, that would be about 1 t., not 3/8 t.
It would be up to Steve, as Administrator, to decide on whether to add another section as you propose. Earlier this year, one of our members, Wazza McG, spent a great deal of time putting together an Excel spreadsheet with the type on information you have requested. I provided Wazza with the U.S. conversion data that I used in my spreadsheet. The results, which did not engender a great deal of interest that I could see, are presented at http://www.pizzamaking.com/forum/index.php/topic,2811.msg24540.html#msg24540
(Reply 5). Some time before, Steve posted his own set of conversion data, at http://www.pizzamaking.com/forum/index.php/topic,82.msg579.html#msg579
Based on this thread, http://www.pizzamaking.com/forum/index.php/topic,3029.msg25680.html#msg25680
, I’m not sure that an Excel document can be hosted on the forum.
Apart from all the above, you may want to wait a while. I am working with Boy Hits Car to come up with a new dough-calculating tool that will cover more ingredients than the Lehmann dough-calculating tool at http://www.pizzamaking.com/dough_calculator.html
. If we can figure out how to do it, the tool should incorporate more conversion data for many more ingredients beyond the basics of flour, water, yeast, salt, and sugar. The actual conversion data won't be isolated from the tool, so you will have to rely on the above links to address specific concerns if the tool turns out not to meet your needs.