I have been looking at the templates that accompany some of the recipes on this site. While I can develop my own version, I am interested in knowing if there is a template or series of templates to use on this site. Baker's math is not the issue but finding a format that others can use is critical.as I might be teaching a class or two and certainly do not want to reinvent the format.
Here’s a link to a template that I created. Feel free to download a copy of it and modify as needed.
https://docs.google.com/spreadsheets/d/1sHMMKapgUpa0RhulZapbHi1LkD8OKiTDndwabnuFY20/edit
Enter Total Flour weight and formula. Enter prefermented flour % for a Levain and percentages of the levain makeup. Table gives you Final Dough amounts.
I did check out your template. I gave me an idea or two on what to change on my own template design. Apparently, there is no "standard" template one should use in submitting a recipe on this site. I uses bakers math all the time for formulas. It so much easier than other methods. However, I always try to use metric weight.