Craig, can you provide a link to the latest edition of the Sourdough starter quantity predictive model?

I would also like the link to the latest spreadsheet for the SD starter calculations. The one where you enter the temperature, time, and starter. I've seen it somewhere as a google doc.

**I am impressed with the predictive model.** My better judgement thinks this can't work, but I checked a known percentage of starter against a known temperature and time. And the chart is extremely close. As you know when it comes to starters with all of the unknown variables, close is initially great. I read on PM that the characteristics of a starter has a great affect on the outcome. True, for sure. I use a proofer so the temps are pretty accurate. On my Brod and Taylor I have 2 degree variance in the actual dough temp as compared to the setting. A simple adjustment. But as I venture into higher % of whole grains I know that the fermentation will move faster in relationship to the % of starter, more so with whole grain.

Last Question - On this forum when you guys reference % of starter, I take it to mean the total weight of a 100% hydrated starter as compared to the total weight of the total flour. Is that correct? So, if the total weight of the flour is 100g and the percentage of starter is 4% the starter's total weight is 4g and it is composed of 2g water and 2g flour.

I know this is the second time I posed this question today, but I am planning to mix tonight and am anxious for the answer.

Thanks for your untiring effort to help all of us!