Baker's percentages, flour = 100. Metric only. Pick a style, set the flour, choose how you want to size it, and the formula updates as you go.
Above about 5% oil or 8% butter, mix to a windowpane first and work the fat in afterwards. Sugar over 10% slows the yeast; add 25 to 50% more or give it longer.
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Scaling. Every ingredient is a percentage of total flour. Total dough = flour × (sum of all percentages ÷ 100). Sizing by dough weight divides your target by that sum to get the flour; sizing by flour multiplies up.
Hydration suggestion. Each style has a base hydration written for 12.5% protein white flour. It moves +1.5 points per 1% of protein above that (and down below it), and +0.07 points per 1% wholemeal in the blend, so 100% wholemeal adds about 7 points. It is a starting point, not a rule. Override it with the slider.
Yeast. The style's instant yeast dose is for a standard 3 to 4 hour bulk at 21 °C. Fast and warm uses 1.5×, bulk then fridge 0.6×, overnight at room temperature 0.2×. With a yeasted preferment the final-dough yeast is cut to 0.6× because the preferment is already active. Active dried is 1.25× the instant weight and fresh is 3×.
Preferments. The preferment's flour and water are taken out of the totals, so overall hydration is unchanged. A poolish or biga gets a pinch of yeast (0.2% of its own flour). A levain is built from starter seed at 10% of the levain flour; adjust the seed to hit a 4 to 6 hour peak at your kitchen temperature.
Water temperature. Desired dough temperature × 3, minus flour temperature, minus kitchen temperature. No friction term because you are mixing by hand. The result is clamped to 0 to 45 °C; above about 40 °C it is kinder to the yeast to use cooler water and a warm spot.
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