It has been a mystery to me that King Arthur doesn’t post baker’s percentages for their recipes. I have called and spoke with them on a number of occasions, but nothing has changed.
The good news is, they have a professional site for the professional bakers that does post baker’s percentages. For those that are interested it can be seen here.
https://www.kingarthurbaking.com/pro/formulas
The home page for their professional site is Located HERE.
I've been converting the hard way, to grams and percentages, using calculators, spreadsheets and even mental arithmetic. My aching brain says thank you.