**Preface**

Today I am publicly presenting a reference standard dough formula as well as some of the calculations behind it for further personal modification. I'll not go into all the background, but it is important to know that this dough was engineered with the mass populace in mind. Unlike other unique dough formulas that have interested me, the Golden Chalice dough was created with basically one premise: provide a dough with set proportions that can be used by anyone from the inexperienced to the expertly skilled while still maintaining flexibility with regard to flour types, temperature, hydration, and additives. It is the closest to the "Holy Grail" of doughs I have come to make. While some great dough formulas exist already, not all of them can take a lot of abuse and still turn out with good results. The Golden Chalice is intended to be the "What if I added this?" dough. The following is the reference standard formula:

**Reference Standard**

100.0000000000 % Flour

061.8033988750 % Water

001.7369079652 % Salt

001.0734681579 % Oil

000.3591895305 % Active Dry Yeast (ADY)

**Flexibility**

The flour can be all-purpose, bread, or high-gluten flour. The fermentation temperature can be anything that doesn't damage the yeast (36.5°F-112.4°F). Granulated sugar or powdered sweetener can be added up to at least 2%. I've added as much as 4% in testing, in addition to a green tea and seasoning extract. The hydration can be reset for personal preferences using the equations found below and attached.

**Modification**

This dough is designed to accommodate changes in hydration, but the relationships between salt, oil, and yeast to flour and water are expected to change in step dynamically. As oil, salt, and yeast are relative fixtures, here are the equations to recalculate their amounts when changing the hydration:

*P*_{O} = (*P*_{W}^{3}) / 7[pi]

*P*_{S} = (1 - *P*_{W}^{3}) / 14[pi]

*P*_{Y} = (log *P*_{W}^{-1}) / 7^{1.5}[pi]

where

... *P*_{W} is the bakers percentage of water, or [phi] (default),

... *P*_{O} is the bakers percentage of oil,

... *P*_{S} is the bakers percentage of salt,

... *P*_{Y} is the bakers percentage of active dry yeast.

Instant Dry Yeast (IDY) can be substituted for ADY, and the amount can be decreased or increased in compliance with the below fermentation rate equation for variant temperatures. As another point of reference, the amount of ADY in the standard formula is based on doubling in 4.5 hours at 68°F (20°C). This may change based on some minor conditions specific to personal working environments and dough temperature, but it is meant to be a reliable performance gauge.

*R*_{F} = sin (*T* / 36)^{2.1}

where

... *R*_{F} is the rate of fermentation expressed as a decimal percentage of the maximum theoretical rate,

... *T* is the temperature of incubation in degrees Celsius.

**Notes**

I have attached images of the equations for clarity, as well as several stages of a recent Golden Chalice preparation. The toppings used on the depicted pizza were pepperoni, Canadian bacon, and homemade beef saugage. I also included two images of the ThermoKool MR-138 unit. This unit is not essential to the process, but it does offer consistent programmable temperatures. If anyone wishes to use this dough formula, and wants it modified according to the mathematical procedure outlined here, but does not feel comfortable with the math, I can provide those modifications for you.

- red.november