Some of my percentages in the final formula are a result of me noodling to try to get agreement between the amounts in the top section, the preferment, and the final dough. I just adjusted the percentages until everything added up. At that number of decimal points it is all academic anyway, unless you're cooking on an aircraft carrier.

I should also point out that at the top you can select thé number of dough balls and the weight of each. I selected 4 dough balls at 250 each for a total flour weight of 1,000 because it's easier to see what's happening with 1,000 grams vs. an odd number.

In the old formula things were a bit easier. We just took 20% of the total flour and an equal amount of water for the preferment. With the new recipe there is a kind of internal calculation that has to take place that makes it harder for an amateur like me to calculate the quantity of the preferment. Peter calculated the percentages so I used the 21% for the flour and did bakers percentages off of that based on Brian's formula. It's not perfect but I think it works. You have more of a mathematician's mind than I do.

Thanks for reviewing my spreadsheet so carefully!

BTW I totally agree with you on the salt percentages. Needlessly confusing and unnecessary. But I felt compelled to use the bakers percentage even though there's no real need for it.