I'm a huge Reinhart fan (as I'm sure are many on this board!), and I love his book, "American Pie." My biggest complaint, though, is the absence of weight measures for most of the ingredients, and a complete
absence of baker's percentages.
I've done the work and converted every dough recipe in the book to baker's percentages, and put them all into a spreadsheet. It tells you how much flour you need per pie, a calculator for making any number of pies, and the associated percentages. All measurements are in grams. It also includes a separate sheet than can be used to substitute a 1:1 wild yeast starter, in any amount, for the instant yeast in any of the recipes, excluding the focaccia col formaggio.
I'd love to make this resource available to everyone (if only so I can get someone to check my math
), but would that be tantamount to posting the recipes online, and therefore a bit of a copyright infringement?