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I was surfing the net and ran across this neat tool that will help you with your formula. just plug in your #'s and it will figure it out for you

this one if for sour dough

http://samartha.net/SD/SDcalc04.html

here is the main page with some great info and add'l calculators for your baking needs

This is a whole new world. Thank you!!! I have been making pizzas for my family's enjoyment and I can do pretty well with my Weber, but now I am baking! Very cool, indeed!

Bread (Whole Wheat Molasses)

Serves: 6

"The Sponge"

1st Add to Mixer (Add in this Order)

3 Cups unbleached flour

2 1/2 Tbls Yeast

2 Tbls salt

1/4 Cup sugar

4 Cups water warm 95*

Let above ingredients rise for 10-15 min until doubled

2nd Mix in 4 cup Measuring Cup

(Add in this Order)

1 Cup brown sugar

1/2 Cup olive oil

1/3 Cup molasses

2 1/2 Cups water warm 95*

Mix Measuring cup ingredients into mixer then add approx

Things are starting to cool off, so I've managed to bake the last two weekends.

Two weekends ago I made a Potato Bread from Bernard Clayton's New Complete Book of Breads.

It was great. I'll definitely be baking it again, and probably posting a recipe here in the next few days.

It started simply enough.  I needed to make bread this weekend for sandwiches this week.  Since I hadn't gotten my starter out of the refrigerator and activated soon enough, it had to be a yeasted dough.  And there are so many formulas to try in BBA . . .

This weekend's baking exercise focused on sourdough Enlish muffins, using the recipe from King Arthurs Flour.  The taste is wonderful!  Even my 4-year old grandson polished his off and he is at a stage where he is developing some very strong opinions about what flavors are or aren't acceptable.