How do you break these down into % so you can make adjustments and use the dough calculator?
You have to be able to convert the volumes of ingredients to weights. If you can tell me what brand of all-purpose flour you would like to use, maybe I can convert the recipe to a form that you can use with one of the dough calculating tools.
As I was composing this post, I see that Jake responded. If his calculations are correct, I believe he needs to move the decimal points two places to the right for the honey, salt and ADY.