Norma,

I don't think your numbers are correct based on my calculations. The reason is that the recommended amounts of the ingredients to use (the second table) are not all with respect to one cup of flour. Some are with respect to a loaf of bread, which for a normal loaf of bread comes to several cups of flour (I used 3 1/2 cups). That is why I had to normalize everything to one cup of flour. The way I would proceed is to take a multiple of the values of the ingredients given in the last table and weigh the ingredients on your scale, using grams. In the case of the ascorbic acid (Vitamin C), you may not be able to weigh it on your scale so you may need to convert its weight to a mini-measuring spoon measurement.

As an example, say that you decide to make five times the amount of the blend I showed in the last table. I would multiply the values of the individual ingredients and weigh them on the scale (except for the ascorbic acid). I would then combine them to form the blend. If you decide to use 2% of the blend with the flour weight you mentioned, 190.85 grams, then the weight of the blend you would use is 0.02 x 190.65g = 3.81g. I would weigh that amount on the scale and use it in your dough formulation. If you can't weight that amount on your scale accurately, you may have to make multiple weighings of a larger amount of the blend, for example, 1/8-cup or 1/4-cup, as before, and take the average.

Your conversion of 190.85g of flour is roughly correct. Assuming that a cup of flour is 4.25 oz as mentioned earlier, the 190.85g converts to 1.58 cups, or a bit less than 1 5/8 cups.

BTW, while you were attempting to come up with your blend, I took a stab at converting Malisa's blend to a baker's percent, based on using one tablespoon for a loaf of bread. Assuming that the one-quart quantity is accurate and that one tablespoon of her blend is used for a loaf of bread (I used 3 1/2 cups of flour), I came up with a baker's percent with respect to one cup of flour of 2.94%.

Peter