Thanks Norma for your kind reply.
Is it 4% of the flour by weight, or is it 4% of the total water?
I still can't find the preferment Lehmann dough formula, with or without dairy whey. Sorry for the trouble.
No trouble, I just have a hard time remembering everything that was done on this thread.
The preferment is a poolish. If you want to see the formulation for one day dough, Peter figured it out at Reply 225 http://www.pizzamaking.com/forum/index.php?topic=9908.msg90226#msg90226
Peter also explained how the poolish is mixed at Reply 227 http://www.pizzamaking.com/forum/index.php?topic=9908.msg90235#msg90235
I took some photos of what the poolish preferment looked like in a smaller batch and in a bigger batch at Reply 1141 http://www.pizzamaking.com/forum/index.php?topic=9908.msg170971#msg170971
when they were ready to be incorporated into the final dough batches.
If you want to see the formulation Peter set forth for 5 dough balls it is at Reply 149 http://www.pizzamaking.com/forum/index.php?topic=9908.msg88687#msg88687
There are formulations for bigger batches of dough too. If you want to see them let me know. There is no easy way to just use the preferment calculation tool to do the calculations. Peter did all that with pencil and papter and a lot of calculations. The poolish part of the preferment was calculated to be made over a 3 day period for convience at market. If you want to see what Peter had to say about how the prefermetent Lehmann dough was developed by Peter, his Reply is at 706 http://www.pizzamaking.com/forum/index.php?topic=9908.msg123148#msg123148
Of course you could just make a poolish and let it sit out/keep in a heated cabinet until it is ready to be incorporated into a dough.
I can't recall/find if there was anyplace that a formulation was posted with 4% dairy whey, or 10%, but I think Peter mentioned to try 4% dairy for better crust coloration. I don't even recall how the 4%, or 10% dairy whey was calculated. I think the 4% was by the flour weight, because this wasn't a starter dough.