When we were designing the dough calculating tools and anticipating the programming requirements, we considered whether we should put in the bowl residue compensation (BRC) feature. Since we were most likely only going to have one chance to include the BRC feature, and since we knew that there were many Varasano fans who were using that feature and were likely to use one or more of the dough calculating tools, we decided to program in the BRC feature. In practice, without a BRC, the final dough weight will usually differ from the calculated weight. In almost all cases, the finished dough weight will be less than the target calculated dough weight. With the BRC, I usually end up with a finished dough weight that is a bit more than the calculated dough weight. I just trim the dough weight back to the calculated dough weight on my scale. Remember, also, that the calculated weights are based on the conversion factors built into the dough calculating tools. In practice, the actual weights of ingredients used by users can be more or less than the values programmed into the tools. The BRC feature is not obligatory. Users can use it or not as they wish.