Dough Weight (g): Total weight of the dough per bread. Sourdough Discard Percentage (%): Percentage of sourdough discard in the recipe. Pre-ferment Percentage (%): Percentage of pre-ferment in the recipe. Number of Breads: Number of breads you want to bake. Flour 2 Percentage (%): Percentage of Flour 2 relative to total flour. Flour 3 Percentage (%): Percentage of Flour 3 relative to total flour. Extra Ingredient 1 Percentage (%): Percentage of Extra Ingredient 1 relative to total flour. Extra Ingredient 2 Percentage (%): Percentage of Extra Ingredient 2 relative to total flour. Extra Ingredient 3 Percentage (%): Percentage of Extra Ingredient 3 relative to total flour. Dough Hydration (%): Percentage of water relative to total flour. Salt Percentage (%): Percentage of salt relative to total flour. Sourdough Discard Hydration (%): Hydration percentage of the sourdough discard. Pre-ferment Hydration (%): Hydration percentage of the pre-ferment. Yeast Percentage (%): Percentage of yeast relative to total flour. Pre-ferment Yeast Percentage (%): Percentage of yeast in pre-ferment (%). Calculate